Rating: 4.65 stars
441 Ratings
  • 5 star values: 320
  • 4 star values: 95
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 2

Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

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  • 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.

Nutrition Facts

377 calories; protein 13.1g; carbohydrates 33.1g; fat 23.2g; cholesterol 17.2mg; sodium 1420.2mg. Full Nutrition
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Reviews (326)

Most helpful positive review

Rating: 5 stars
09/22/2003
Fantastic! I've made this a few times and it is always a big hit. I use baby spinach and I don't bother cooking it. I just toss it in. When the spinach is mixed in the salad, the dressing naturally wilts as if it were cooked. I would highly recommend doing it this way. Read More
(393)

Most helpful critical review

Rating: 3 stars
11/15/2006
I didn't care for this so much and maybe it was the type of bbq & italian I used. I used Jack Daniels spicy bbq & Kraft Italian. Maybe I'll try it again with different kinds. Tortellini is refreshing in pasta salad rather than traditional rotini or such. The spinach would be better I think if doused with a little balsamic vinegar before adding it. Read More
(7)
441 Ratings
  • 5 star values: 320
  • 4 star values: 95
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
09/22/2003
Fantastic! I've made this a few times and it is always a big hit. I use baby spinach and I don't bother cooking it. I just toss it in. When the spinach is mixed in the salad, the dressing naturally wilts as if it were cooked. I would highly recommend doing it this way. Read More
(393)
Rating: 5 stars
03/16/2011
Simple and classy - a "gourmet deli" pasta salad. Refreshingly different from the typical mayonnaise based pasta salads. I used refrigerated tortellini, fresh baby spinach, chopped Roma tomatoes and my own vinegar and olive oil dressing. Beautiful colors of the Italian flag! Nicely done. Read More
(190)
Rating: 5 stars
03/17/2011
Fabulous pasta salad! It's simple and delicious! It's so easy to put together, yet tastes like something you'd find at a gourmet deli. I used fresh tortellini and fresh spinch vs. frozen. I also threw in some roasted red peppers along with the cherry tomatoes and olives. I used shredded Parmesan and for the dressing I chose "Nonna's Tuscan Salad Dressing" from this site. This recipe is a definite keeper! Read More
(150)
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Rating: 5 stars
07/30/2003
This was a hit at our ladies luncheon! Very colorful; nice light Italian taste. I used about 4-5 ounces of finely chopped fresh spinach uncooked a little more parmesan cheese than called for a little more tortellini and not nearly as much salad dressing (less than half of the 16 oz bottle). I used those little sweet 'grape' tomatoes and didn't cut them in half. It sat for a little bit (about an hour and a half) which I think was good. Let the tortellini soak up all the flavors. Thanks so much for this recipe - it's a keeper! Read More
(119)
Rating: 5 stars
07/11/2007
This is definitely a keeper! I took the advice of other reviewers...used 8 oz. Wishbone Robusto Italian added chopped roasted red peppers diced red onion fresh spinach and some Italian seasoning. Beautiful and delicious! Read More
(87)
Rating: 5 stars
07/27/2003
This was a huge hit. I used fresh baby spinach as other reviewers suggested. I am not sure it would be any good with frozen. I also used two seeded and diced Roma tomatoes and about a cup of sliced mushrooms. I also use a honey garlic vinegrette that I also got off this site. The sweet taste of the vinegrette went really well with the spinach. Read More
(50)
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Rating: 5 stars
05/23/2006
I love this recipe! I added some grilled chicken to it and used fresh spinach instead. I absolutely love the fact that it's so easy to make and doesn't make a big mess to clean up afterwards. Read More
(29)
Rating: 4 stars
01/22/2008
I used fresh baby spinach (uncooked) more tortellini and Wishbone's Robusto Italian salad dressing. Husband was leery at first but ended up getting seconds and saying he would like to have this again. PLEASE NOTE!! The recipes states "use enough salad dressing to coat". It DOES NOT SAY use the whole bottle. Please read the recipe before giving it a bad review. Read More
(29)
Rating: 5 stars
04/07/2009
I've made this recipe (doubled) for potlucks twice now and there were no leftovers! Other than cooking torts it's just a matter of tossing things together so I appreciate the quick prep. I do cook tortellini the day before strain add a splash of the oily dressing to keep pasta separated. Put in storage bowl with everything EXCEPT the spinach and cheese. I stir in about a cup of Italian dressing. Refrigerate stirring to mix occasionally. I use pre-package of baby spinach. Remove stems place in the bowl you will serve from cover and refrigerate until ready to serve or take somewhere. Before combining if tort mixture needs more liquid add a little more (1/4 cup dressing. I like the whole salad lightly coated not swimming in the dressing. Combine in serving bowl stir add shredded parmesan cheese to the top. Yummy. Read More
(28)
Rating: 3 stars
11/15/2006
I didn't care for this so much and maybe it was the type of bbq & italian I used. I used Jack Daniels spicy bbq & Kraft Italian. Maybe I'll try it again with different kinds. Tortellini is refreshing in pasta salad rather than traditional rotini or such. The spinach would be better I think if doused with a little balsamic vinegar before adding it. Read More
(7)