Spinach & Tortellini Salad
Add some variety to your salads this summer with this scrumptious crowd-pleaser.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
tortellini
package, cheese-filled |
|
| 10 | ounces |
spinach
package, frozen, chopped, thawed, drained |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 2 | cups |
tomatoes
cherry or grape |
|
| 2 | ounces |
olives
black, can, sliced |
|
| 16 | ounces |
salad dressing, italian
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
tortellini
package, cheese-filled |
|
| 289 | ml/g |
spinach
package, frozen, chopped, thawed, drained |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 473 | ml |
tomatoes
cherry or grape |
|
| 57.8 | ml/g |
olives
black, can, sliced |
|
| 462.4 | ml/g |
salad dressing, italian
|
|
Directions
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.
