Boil a large, salted pot of water for the tortellini. Cook it according to package directions. Once cooked, rinse with cool water and drain well.
Meanwhile, add the dressing ingredients to a small bowl and whisk together (or shake in a jar).
Prep your other ingredients and add them to a large bowl.
Once the tortellini has cooled a bit, add it to the bowl and toss everything with the dressing. Serve immediately.
The spinach can wilt, so I suggest adding the dressing right before eating this pasta salad.
Adjust dressing ingredients as needed e.g. add more oil or vinegar to suit your tastes.
If you prefer, you can use store-bought Italian salad dressing instead of the homemade one.
Serves 6-8 depending on how much people eat (can be a side dish or main course).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.