Kat's Tortellini Salad

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 4 to 6 servings.
Jim Bodie, West Henrietta, New York
Print Friendly and PDF

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.

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
  1. Cook tortellini according to package directions. Drain, then chill.
  2. In a bowl, combine pasta, spinach (if using), artichoke hearts, mozzarella, olives, and roasted peppers.
  3. Add salad dressing and toss to coat. Sprinkle with Parmesan. 
About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs