Kat's Tortellini Salad

Recipe for Kat's Tortellini Salad
Becky Luigart-Stayner


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


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. 


Makes 4 to 6 servings.

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