Spinach and Tortellini Salad
A quick, cheesy tortellini salad tossed with spinach, tomatoes, olives, and Italian dressing.
Equipment
- Large Pot
- Colander
- Large Bowl
Ingredients
- 19 oz cheese-filled tortellini package
- 10 oz frozen chopped spinach thawed and drained (package)
- 1/2 cup grated Parmesan cheese
- 2 cups cherry tomatoes halved
- 12 oz sliced black olives can
- 1 cup Italian dressing
- salt and pepper to taste
Instructions
- Cook the cheese-filled tortellini according to package directions until al dente, then drain and rinse under cold water to stop cooking.
- Thaw the frozen chopped spinach, squeeze out excess water, and drain well.
- In a large bowl, combine the cooled tortellini, drained spinach, grated Parmesan, halved cherry tomatoes, and sliced black olives.
- Toss the mixture with the Italian dressing until evenly coated, then season with salt and pepper to taste.
- Refrigerate the salad until ready to serve.
Notes
- Difficulty: Crazy Simple.
- Feeds about 8 people.
- Used half of the suggested spinach and dressing in the original notes.
- Italian dressing can be swapped for a different dressing if desired.