Spinach and Tortellini Salad

This cold tortellini salad is the ultimate side dish for bbq and potlucks! With tortellini, spinach, tomatoes, olives, and parmesan tossed in Italian dressing, this Tortellini Spinach Salad is packed with all the best flavors!

It’s so simple and so delicious, which means you can’t go wrong with it. This salad is also easy to customize and is great for any BBQ along with potato salad and baked beans!

Tortellini Salad in bowl

Tortellini salad with spinach + MORE

Our family is constantly looking for yummy salads that we can add to our meals. Today, I’m sharing one of my personal favorites.

This tortellini pasta salad is especially perfect for summer barbecues and potlucks because it is PACKED with amazing flavor, yet the ingredients are so simple.

In addition to the tortellini, this recipe calls for chopped spinach, olives, parmesan cheese, and cherry tomatoes. It’s all topped off with some Italian dressing—the perfect compliment to these fresh ingredients—and served cold. It’s definitely a crowd pleaser!

Tortellini for pasta salad

how to make spinach tortellini salad

TORTELLINI. Start by cooking your tortellini according to the instructions on the package. Once it’s cooked, rinse with cold water and drain. If the cold water doesn’t completely cool the pasta down, you can stick it in the fridge until it’s cold enough to mix with the other ingredients.

MIX. Add the remaining ingredients (spinach, tomatoes, olives, cheese, and whatever else you decide to include), and toss with the dressing.

CHILL. Refrigerate until you’re ready to serve or chill for at least one hour.

Additional ingredients:

We love the flavors of this recipe as it is, but like to change it up occasionally by adding:

  • mini pepperonis
  • Feta cheese (instead of Parmesan)
  • cucumbers
  • peppers or pepperoncinis
  • Greek dressing (instead of Italian)

If we go the Greek route, we often add fresh basil too. Completely changes the flavor but still so good!

Can I use fresh spinach? Yes! Of course. The equivalent will be about a cup (or one large handful) of fresh spinach. Make sure you chop it up extra fine before mixing it with all the other ingredients.

Tortellini Pasta Salad close up pic in bowl

How to Make Ahead + Store

Can it be made ahead of time? You can combine the tortellini, spinach, cheese, tomatoes, olives, and any other ingredients you’re including up to a day before you plan on serving.

Make sure you don’t add the dressing until right before serving to ensure the ingredients don’t get soggy.

How to store leftovers? To store leftovers, cover the dish with plastic wrap or put the leftover salad in an airtight container. Keep in the fridge for up to 3-4 days. The veggies may get soggy sooner than that, so try to use up quickly.

Can you freeze this salad? This specific tortellini salad should not be frozen. Some of the ingredients, like tomatoes, do not freeze well and when thawed out they become very watery and mushy.

What goes with tortellini salad? We love to serve this side dish with…

For more pasta salad recipes, check out:

Spinach Tortellini Salad Recipe

4.7 from 10 votes
This cold tortellini salad is the ultimate side dish for bbq and potlucks! With tortellini, spinach, tomatoes, olives, and parmesan tossed in Italian dressing, this Tortellini Spinach Salad is packed with all the best flavors!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Calories 104 kcal
Author Lil' Luna


  • 1 9 oz. package cheese-filled tortellini
  • 1 10 oz. package frozen, chopped spinach thawed and drained
  • 1/2 cup grated Parmesan cheese
  • 2 cups cherry tomatoes halved
  • 1 2 oz. can sliced black olives
  • 1 cup Italian dressing
  • salt & pepper


  • Cook tortellini pasta according to package directions. Rinse under cold water and drain.
  • In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Toss with Italian dressing and season with salt and pepper. Refrigerate until ready to serve.


  • DIFFICULTY: Crazy Simple
  • ANY CHANGES MADE: used ½ of suggested spinach amount and Italian dressing
  • ANY SUGGESTIONS FOR NEXT TIME: We liked the Italian dressing, but you can change it up if you'd like.

 Adapted from: allrecipes.com

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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  1. Can’t wait to try this. Has anyone tried kalamata olives or are we just suppose to use black olives as it says in the recipie ??


    1. I have only ever tried black olives, but you could certainly swap them out for the olives of your choice. You’ll have to let us know how it turns out if you do!

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