I stole this recipe for Spinach Tortellini Salad from Kelly Carpenter from lilluna.com who stole it from Ivich who submitted to allrecipes.com. This tasty pasta salad is very quick and easy to make. Cheese filled tortellini are cooked and rinsed under cold water. Spinach, tomatoes, black olives, Parmesan cheese and Italian dressing are mixed into the drained tortellini. The pasta salad can be served room temperature or cold.
February 13th is National Tortellini Day and making Spinach Tortellini Salad or Tortellini with Tomato Cream Sauce is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
Did you know? Shape is the main difference between the types of pasta. Tortellini means “little twists.”² (see more trivia in the Trivia tab)
In a large skillet sprayed with non stick spray add 2 cups halved cherry tomatoes.
Sauté the tomato halves in a skillet for a few minutes to soften them.
Cook 9 oz package cheese filled tortellini according to package directions. Rinse under cold water and drain. Thaw and drain 10 oz package frozen chopped spinach. Also drain a 2 oz can sliced black olives. Add tortellini, spinach and black olives to a large bowl.
Scrap the tomatoes from the skillet into the bowl. Finally, add ⅓ cup shredded Parmesan cheese and 8 oz bottle Italian style salad dressing.
Toss to combine.
Serve immediately or cover and refrigerate until serving.
Spinach Tortellini Salad
This tasty pasta salad is very quick and easy to make. Cheese filled tortellini are cooked and rinsed under cold water. Spinach, tomatoes, black olives, Parmesan cheese and Italian dressing are mixed into the drained tortellini. The pasta salad can be served room temperature or cold.
Ingredients
- 9 oz package cheese filled tortellini
- 10 oz package frozen chopped spinach thawed and drained
- ⅓ cup grated Parmesan cheese
- 2 cups cherry tomatoes halved
- 2 oz can sliced black olives
- 8 oz bottle Italian style salad dressing
Instructions
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Cook tortellini according to package directions. Rinse under cold water and drain.
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Combine tortellini, spinach, cheese, tomatoes and olives. Toss with Italian dressing and salt and pepper.
Recipe Notes
I double the tortellini. Sauté the tomato halves in a skillet for a few minutes to soften them. You can make an envelope of Good Seasons salad dressing instead of buying a bottle. Drizzle the salad with about half of the dressing, stir to combine and cover and refrigerate until serving. Before serving, I stir the salad and see how much more dressing to add. You may not need the whole 8 oz amount.