Tuscan Tortellini Salad Recipe with Sun-Dried Tomatoes and Basil

Balsamic Vinaigrette

• 3
  T.
  olive oil
• 2
  T.
  balsamic vinegar
• 1
  tsp.
  Dijon mustard
• 1
  clove
  garlic
  minced
• 1/4
  tsp.
  kosher salt
• 1/4
  tsp.
  freshly ground black pepper

Salad

• 1
  lb.
  fresh cheese tortellini
• 1
  (8 oz. jar)
  julienne sun-dried tomatoes, drained
• 3
  oz.
  fresh baby spinach
  about 3 cups packed
• 2
  oz.
  shaved or shredded Parmesan cheese
  about 2/3 cup

• Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. The salted water seasons the pasta as it cooks.
• While the water heats, prepare the balsamic vinaigrette. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard until the dressing is smooth and slightly emulsified. Add the minced garlic, kosher salt and freshly ground black pepper, and whisk again. Taste and adjust seasoning as desired.
• Drain the jarred sun-dried tomatoes and add them to the vinaigrette. If your tomatoes are packed in oil, you can reserve a teaspoon of that oil to add extra flavor to the dressing. If your sun-dried tomatoes are whole, coarsely chop them so they distribute evenly through the salad.
• Cook the tortellini according to the package directions until al dente. Fresh tortellini usually takes just a few minutes. When done, drain the pasta and rinse briefly under cold water to stop the cooking and cool it for the salad. Shake well to remove excess water.
• Transfer the cooled tortellini to the bowl with the dressing and sun-dried tomatoes. Toss gently to coat every piece in the vinaigrette. Let the pasta rest in the dressing for about 20 minutes, stirring occasionally, so the flavors blend and the tortellini absorbs some of the dressing.
• While the pasta is resting, prepare the cheese. Use a vegetable peeler to shave Parmesan into thin ribbons, or grate/shred it if you prefer smaller pieces. Shaved Parmesan adds a pleasant texture and visual appeal.
• Add the baby spinach to the dressed tortellini and gently toss until the leaves begin to wilt from the residual warmth. Fold in the shaved Parmesan, taking care not to overwork the salad. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill briefly before serving.