Summer Tuscan Tortellini Salad


  • 1 lb. fresh or frozen cheese tortellini
  • 1 cup baby spinach
  • 3/4 cup chopped salami or prosciutto
  • 1/2 cup oil packed sun-dried tomatoes, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 1/2 tbsp. honey
  • 1/4 cup Parmesan cheese
  • Kosher salt
  • Black pepper, freshly ground

In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl. In bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined. Garnish with Parmesan cheese. Make dressing: whisk together olive oil, balsamic vinegar and honey. Season with salt and pepper.