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Tortellini-Spinach Salad

tortellini-spinach salad Side Dish Italian
Tortellini-Spinach Salad
  • Prep 40 min
  • Total 40 min
  • Ingredients 7
  • Servings 6

Tortellini, spinach and veggies are seasoned with bottled Italian dressing for a quick and zingy salad.

Updated April 23, 2013

Ingredients

  • 1
    (9-oz.) pkg. refrigerated cheese-filled tortellini
  • 1
    medium yellow bell pepper, coarsely chopped (about 1 cup)
  • 14
    cherry tomatoes, cut in half
  • 1/2
    cup pitted kalamata olives
  • 1
    (10-oz.) pkg. prewashed fresh baby spinach (about 8 cups)
  • 3/4
    cup purchased Italian salad dressing
  • 1
    oz. (1/4 cup) shredded fresh Parmesan cheese

Steps

  • 1
    Cook tortellini as directed on package. Drain. Rinse with cold water to cool; drain well.
  • 2
    Meanwhile, in large serving bowl, combine bell pepper, tomatoes, olives and spinach.
  • 3
    Add cooked tortellini to vegetable mixture. Pour dressing over salad; toss gently to coat. Sprinkle with cheese.

  • Meat-filled tortellini can be used in place of the cheese-filled variety. Red or green bell pepper can be used instead of the yellow. One cup coarsely chopped tomatoes can also be used if you don’t have cherry tomatoes.
  • Cook the pasta the night before and toss with a teaspoon of oil. Store in a resealable plastic bag in the refrigerator until you’re ready to assemble the salad.

Nutrition Facts

Serving Size: 1 Serving
Calories
255
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
3g
15%
Cholesterol
45mg
15%
Sodium
520mg
22%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
6g
Protein
7g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
48%
48%
Calcium
18%
18%
Iron
14%
14%
Exchanges:
1 Starch; 1 Vegetable; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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