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How To make Spinach and Tortellini Salad
Ingredients
9
oz
tortellini, package, cheese-filled
10
oz
spinach, package, frozen, chopped, thawed, drained
1/3
cup
parmesan cheese, grated
2
cup
cherry tomatoes, halved
2
oz
olives, black, can, sliced
16
oz
italian-style salad dressing
Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. 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.
Calories 731
Protein 13.5g
Total Fat 60.8g
Sodium 1404mg
Cholesterol 16mg
Carbohydrates 38.5g
Fiber 5.4g
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This Spinach Tortellini Salad is a really easy recipe to make. It also makes a very pretty presentation.
Spinach Tortellini Salad
1 bunch of baby spinach
2 cups these tortellini, cooked and cooled
1/2 pound bacon, fried and crumbles
1/2 cup green onion chopped
1 cup shredded purple cabbage
about 1 cup cherry tomatoes cut into thirds
Ranch dressing
Layer ingredients in a 9 x 13 inch dish. Start with spinach, then tortellini, bacon, green onions, cabbage, and tomatoes. Prior to serving pour desired amount of ranch dressing over the top of the salad, or pour salad dressing over individual servings.
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Creamy Spinach Tortellini
Recipe:
How To Make Tuscan Tortellini Salad | Delish
Get the party started!
DIRECTIONS
1. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
2. Make dressing: Whisk together olive oil and balsamic vinegar and season with salt and pepper.
3. To bowl, add prosciutto, spinach, sun-dried tomatoes, and dressing and toss until well combined.
4. Garnish with Parmesan.
INGREDIENTS
1 lb. fresh cheese tortellini
1/4 c. Extra virgin olive oil
2 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
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Tortellini Pasta Salad with a Sweet and Spicy Twist
This pasta salad recipe was inspired by Phat Olive out of New York. As we mentioned in the video, one of our subscribers, Mike, wanted us to try the olive oils and balsamics from his family’s store, so Matt and Jill (Proprietors) shipped us a nice variety to sample. We were not disappointed! The Tortellini Salad recipe featured on their website was right on point. The presentation and the unique flavor from the Serrano Honey balsamic really separated this pasta salad from the rest. If you would like to order from their store, here is the link to the Phat Olive website. phatoliveoil.com
Happy Cooking!
Ingredients:
• 1 (20 Ounce) Package Fresh Tortellini Any Flavor
• 1 14oz Can Quartered Artichoke Hearts
• 12 Slices Pepperoni, Quartered
• 2 Cups Spinach, Chopped
• 1/4 Cup Slivered Basil
• 8 Ounces Mozzarella Pearls
• 1 Pint Cherry Tomatoes, Halved
• 1/3 Cup Phat Olive Serrano Honey Vinegar
• 1/2 Cup Phat Olive Medium Intensity Olive Oil
• 1/4 Teaspoon Salt
• Black Pepper to taste
Directions:
Boil a large pot of well-salted water and cook tortellini according to package directions. Drain and set aside. While tortellini cooks, chop the tomatoes, spinach, and basil. Drain mozzarella, if packed in water, or chop into pieces if using a block.
In a small jar or liquid measuring cup, combine olive oil, balsamic vinegar, salt, and pepper. Shake or stir well to combine.
Toss drained pasta with all ingredients and dressing in a large bowl. Taste, add more salt and pepper, if desired, and serve.
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Greek Tortellini Pasta Salad
Quick and easy Greek Tortellini Pasta Salad with zesty Greek lemon dressing, fresh veggies, and hearty tortellini pasta will be your go-to potluck and dinner side dish!