Enjoy a quick and delicious Tortellini Pasta Salad full of fresh veggies and a vibrant dressing. It's perfect as a packable lunch, a fast main dish, or an easy side.
Cook the tortellini according to package directions. Rinse and drain.
In a serving bowl, whisk together the vinegar, Italian seasoning mix, garlic, and sugar. Season to taste with salt and pepper. Whisk in the olive oil.
Add the tortellini, garbanzo beans, spinach, tomatoes, and carrot to the dressing and toss gently to combine.
Serve chilled or at room temperature.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ⅛ the recipe.If you plan to make this salad for longer than a day or two, use kale instead of spinach as it's longer lasting. Alternatively, you can add the spinach right before serving.