Spinach and Tortellini Salad Recipe - Allrecipes.com
Spinach and Tortellini Salad Recipe
  • READY IN 30 mins

Spinach and Tortellini Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

 
Most Helpful Critical Review
Nov 15, 2006

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.

 
Mar 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!

 
Jul 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!

 
Mar 16, 2011

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.

 
Jul 11, 2007

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!

 
Jul 27, 2003

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.

 
May 23, 2006

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.

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 1420 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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