Spinach and Ricotta Tortellini Salad

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spinach and ricotta tortellini and cook according to the package instructions (usually 2-3 minutes), until they float to the surface. Drain and set aside to cool.

2. 2

   While the tortellini is cooling, halve the cherry tomatoes and thinly slice the red onion.

3. 3

   In a small dry pan over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.

4. 4

   In a large salad bowl, combine the cooked tortellini, cherry tomatoes, baby spinach, and red onion.

5. 5

   In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the dressing.

6. 6

   Pour the dressing over the salad and toss gently to combine.

7. 7

   Sprinkle the toasted pine nuts over the top of the salad.

8. 8

   Serve immediately, or chill in the refrigerator for 15-20 minutes before serving for a colder salad.