Kat's Tortellini Salad
This creative take on pasta salad is quick to prepare and great to have on hand for summer picnics and gatherings. Kat’s Tortellini Salad combines the saltiness of olives, the creaminess of mozzarella cheese, and the freshness of spinach into one simple and flavorful dish.
Find more family favorite recipes like this one, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.
Becky Luigart-Stayner
Photo Credit:
Becky Luigart-Stayner
Ingredients
1 package (9 ounces) tortellini
1 package (10 ounces) fresh spinach, torn into bite-size pieces (optional)
1 jar (6 ounces) marinated artichoke hearts, drained and sliced
1-1/2 cups diced mozzarella cheese
1 cup sliced ripe olives
1/3 cup chopped sweet roasted red peppers
1 cup red-wine salad dressing
1/4 cup grated Parmesan cheese
Instructions
Cook tortellini according to package directions. Drain, then chill.
In a bowl, combine pasta, spinach (if using), artichoke hearts, mozzarella, olives, and roasted peppers. Add salad dressing and toss to coat. Sprinkle with Parmesan.
Yield:
Makes 4 to 6 servings.
Course
Credit:
Jim Bodie, West Henrietta, New York
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