"Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks." — lvich
Watch video tips and tricks
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!
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.
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.
I used fresh baby spinach (uncooked) more tortellini and Wishbone's Robusto Italian salad dressing.
Husband was leery at first but ended up getting seconds and saying he would like to have this again.
PLEASE NOTE!! The recipes states "use enough salad dressing to coat". It DOES NOT SAY use the whole bottle. Please read the recipe before giving it a bad review.
* 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
Mix the colors and flavors of summer and enjoy.
This delicious update of the Italian salad adds fresh spinach.
A quick and healthy spinach salad with pomegranate seeds and feta cheese.