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Recipe for Kat's Tortellini Salad | Almanac.com

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Kat's Tortellini Salad

Photo Credit
Becky Luigart-Stayner
Yield
Makes 4 to 6 servings.
Category
Pasta
Salads
Course
Lunch
Credit
Jim Bodie, West Henrietta, New York
Sources
The Old Farmer's Almanac Readers' Best Recipes
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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.

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. 

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