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Spinach and Tortellini Salad

Spinach and Tortellini Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
lvich

lvich

Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 1420 mg
  • 57%

Based on a 2,000 calorie diet

Directions

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 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.
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Reviews

Always Cooking
347

Always Cooking

9/22/2003

Fantastic! I've made this a few times and it is always a big hit. I use baby spinach and I don't bother cooking it. I just toss it in. When the spinach is mixed in the salad, the dressing naturally wilts as if it were cooked. I would highly recommend doing it this way.

Jillian
141

Jillian

3/17/2011

Fabulous pasta salad! It's simple and delicious! It's so easy to put together, yet tastes like something you'd find at a gourmet deli. I used fresh tortellini and fresh spinch vs. frozen. I also threw in some roasted red peppers along with the cherry tomatoes and olives. I used shredded Parmesan and for the dressing I chose "Nonna's Tuscan Salad Dressing" from this site. This recipe is a definite keeper!

X-NMAC
112

X-NMAC

7/30/2003

This was a hit at our ladies luncheon! Very colorful; nice light, Italian taste. I used about 4-5 ounces of finely chopped fresh spinach, uncooked, a little more parmesan cheese than called for, a little more tortellini, and not nearly as much salad dressing (less than half of the 16 oz bottle). I used those little sweet 'grape' tomatoes and didn't cut them in half. It sat for a little bit (about an hour and a half) which I think was good. Let the tortellini soak up all the flavors. Thanks so much for this recipe - it's a keeper!

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