Spinach Tortellini Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful spinach tortellini salad with fresh vegetables, herbs, mozzarella, and a homemade Italian vinaigrette. Light and fresh enough for lunch or elegant enough for a party side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound fresh tortelloni pasta,
- 2 cups baby spinach ((packed))
- 1 cup cherry tomatoes ((halved))
- 1 cup fresh parsley ((chopped) )
- 1 cup fresh basil ((chopped) )
- 1 cup baby mozzarella balls
- 1/2 cup sundried tomatoes in oil ((chopped, drained) )
- 1/2 cup olives ((sliced, any kind you like))
- 2 cloves garlic ((minced))
- 1 lemon ((juice of))
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- Kosher salt and black pepper
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 7m
- Sodium
- 569mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 237mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 569MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.