Recipe by lvich
"Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks."
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1 (9 ounce) package
1 (10 ounce) package
frozen chopped spinach, thawed and drained
grated Parmesan cheese
cherry tomatoes, halved
1 (2 ounce) can
sliced black olives
1 (8 ounce) bottle
Italian-style salad dressing
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.
I didn't care for this so much, and maybe it was the type of bbq & italian I used. I used Jack Daniels spicy bbq & Kraft Italian. Maybe I'll try it again with different kinds. Tortellini is refreshing in pasta salad, rather than traditional rotini or such. The spinach would be better I think if doused with a little balsamic vinegar before adding it.
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!
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!
This is definitely a keeper! I took the advice of other reviewers...used 8 oz. Wishbone Robusto Italian, added chopped roasted red peppers, diced red onion, fresh spinach and some Italian seasoning.
Beautiful and delicious!
Simple and classy - a "gourmet deli" pasta salad. Refreshingly different from the typical mayonnaise based pasta salads. I used refrigerated tortellini, fresh baby spinach, chopped Roma tomatoes and my own vinegar and olive oil dressing. Beautiful colors of the Italian flag! Nicely done.
This was a huge hit. I used fresh baby spinach as other reviewers suggested. I am not sure it would be any good with frozen. I also used two seeded and diced Roma tomatoes and about a cup of sliced mushrooms. I also use a honey garlic vinegrette that I also got off this site. The sweet taste of the vinegrette went really well with the spinach.
I love this recipe! I added some grilled chicken to it, and used fresh spinach instead. I absolutely love the fact that it's so easy to make and doesn't make a big mess to clean up afterwards.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Tortellini Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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