Best 10 Tortellini Spinach Salad Recipes

SPINACH AND TORTELLINI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

LAYERED TORTELLINI-SPINACH SALAD

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions. , Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving.

LAYERED SPINACH TORTELLINI SALAD

Steps:

• Heat a skillet over medium heat; cook and stir bacon until crispy, 7 to 10 minutes. Drain on a paper towel-lined plate.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 3 to 4 minutes; drain and run under cold water.
• Whisk milk, mayonnaise, and ranch dressing mix together in a bowl until dressing is smooth.
• Place a layer of spinach in the bottom of a 9x13-inch baking dish; top with 1 cup cabbage and layer of tortellini, arranging tortellini so they are evenly spaced over the cabbage. Sprinkle half of the bacon over tortellini layer. Drizzle half of the dressing over salad. Continue layering with remaining spinach, cabbage, tortellini, bacon (reserving a few for the end), and ending with cherry tomatoes. Drizzle the remaining dressing over the top. Garnish with a few bacon pieces. Serve chilled.

TORTELLINI SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, tortellini and Parmesan cheese. Drizzle with dressing; toss to coat.

CHICKEN & TORTELLINI SPINACH SALAD

Steps:

• In a large saucepan, cook tortellini according to package directions. Meanwhile, in a large bowl, combine the spinach, chicken, onion, cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to spinach mixture., For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese.

TORTELLINI AND SPINACH PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the spinach, basil, and scallions, Gouda and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

GREEK-STYLE SPINACH AND TORTELLINI SALAD

Steps:

• Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
• In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
• Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
• Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
• Delicious!

LAYERED SPINACH TORTELLINI SALAD

Steps:

• Cook the pasta using the package directions. Drain and rinse with cold water. Let stand until cool. Layer the cabbage, spinach, pasta, tomatoes and green onions in a large clear glass bowl. Pour the salad dressing evenly over the top. Sprinkle with bacon. Chill, covered, for 8-12 hours.

GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD

Steps:

• Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
• In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
• Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
• To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
• Season with more salt and pepper if desired.
• Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
• Delicious!

SPINACH SALAD WITH CHICKEN, PISTACHIOS, TORTELLINI

Steps:

• Dressing: Mix the balsamic vinegar, extra virgin olive oil, garlic, basil, marjoram, cumin, and grainy mustard in a cruet or covered bowl. Reserve. Salad Mixture: Trim the spinach leaves of the stems and rinse them of sand. Drain as much of the water off as possible. Cut or tear the spinach leaves into bite size pieces and put them in a large salad bowl. Toast the pistachios lightly in a small skillet, allow to cool slightly, and add them to the spinach. Slice the olives and make sure there are no pits. Add the olives to the salad mixture. Core and seed the pears or apples. Cut them into cubes. Sprinkle them with the juice and zest of 1 lemon and add them to the salad mixture. Crumble the feta cheese and add it to the salad mixture. Cook the bacon until crisp in a large skillet, drain, and crumble. Add the crumbled bacon to the salad. Add salt and pepper if desired. Mix well. Tortellini: Boil some water in a pot and cook the tortellini according to package directions. Reserve until ready to serve. Drain and add to salad with the cooked chicken (below). Chicken: Drain most of the bacon fat from the large skillet, leaving just a few tablespoons to saute the chicken. Cut the chicken breast in strips. Chop the onion and mince the garlic. Sauté the onion and the garlic in the bacon fat until the onion is translucent. Add the chicken and sauté until the chicken is cooked thoroughly. Place the cooked chicken in a bowl and pour some of the dressing over it. Mix thoroughly. Just before serving, add some of the dressing over the salad and arrange the chicken strips over it. Serve. Assembly: Then cook the chicken and arrange it on top of the salad. Serve with crusty sourdough, Italian, or French bread.