Tortellini, spinach and veggies are seasoned with bottled Italian dressing for a quick and zingy salad.
Tortellini-Spinach Salad
- Prep Time 40 min
- Total 40 min
- Ingredients 7
- Servings 6
Ingredients
- 1 (9-oz.) pkg. refrigerated cheese-filled tortellini
- 1 medium yellow bell pepper, coarsely chopped (about 1 cup)
- 14 cherry tomatoes, cut in half
- 1/2 cup pitted kalamata olives
- 1 (10-oz.) pkg. prewashed fresh baby spinach (about 8 cups)
- 3/4 cup purchased Italian salad dressing
- 1 oz. (1/4 cup) shredded fresh Parmesan cheese
Instructions
-
Step1Cook tortellini as directed on package. Drain. Rinse with cold water to cool; drain well.
-
Step2Meanwhile, in large serving bowl, combine bell pepper, tomatoes, olives and spinach.
-
Step3Add cooked tortellini to vegetable mixture. Pour dressing over salad; toss gently to coat. Sprinkle with cheese.
Nutrition
255
Calories
18g
Total Fat
7g
Protein
16g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 255
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 45mg
- 15%
- Sodium
- 520mg
- 22%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 6g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 48%
- 48%
- Calcium
- 18%
- 18%
- Iron
- 14%
- 14%
Exchanges:
1 Starch; 1 Vegetable; 3 1/2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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