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Kat's Tortellini Salad

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
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

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.

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

  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 Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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