I've made this recipe (doubled) for potlucks twice now and there were no leftovers! Other than cooking torts, it's just a matter of tossing things together so I appreciate the quick prep. I do cook tortellini the day before, strain, add a splash of the oily dressing to keep pasta separated. Put in storage bowl with everything EXCEPT the spinach and cheese. I stir in about a cup of Italian dressing. Refrigerate, stirring to mix occasionally. I use pre-package of baby spinach. Remove stems, place in the bowl you will serve from, cover and refrigerate until ready to serve or take somewhere. Before combining, if tort mixture needs more liquid, add a little more (1/4 cup dressing. I like the whole salad lightly coated, not swimming in the dressing. Combine in serving bowl, stir, add shredded parmesan cheese to the top. Yummy.
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I've made this recipe (doubled) for potlucks twice now and there were no leftovers! Other...