Ingredients3 h 25 m servings 305 cals
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
- Drain well, and allow tortellini to cool.
- Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
- Cover and refrigerate until chilled, at least 3 hours or overnight.
Per Serving: 305 calories; 10.2 g fat; 44.1 g carbohydrates; 9.5 g protein; 64 mg cholesterol; 1477 mg sodium. Full nutrition
ReviewsRead all reviews 11
OMG!!! A friend of mine made this and brought it to my house warming party and everyone RAVED about how good it is!! You can pretty much add or remove whatever you like!! So GOOD!! We use t...
Love this, added feta cheese crumbles and it was soooooo good!
I just used cheese tortellini from Trader Joe's and Vidalia onions and skipped the carrots (too lazy to grate them). This was phenomenal. People who claimed not to care for pasta salads loved i...
A+ salad! Instead of the spinach tortellini we added 2 packages of the tri-color cheese filled tortellini. Also topped it off with some feta cheese crumbles. We used a caesar vinaigrette dress...
We Loved it--I did add sliced scallions, 1 lb. large shrimp- cut in half, a 12 oz jar of artichokes & an 8 oz. tub of shredded 3 cheese romano-parmesan-asiago mix. It was scrumptious! Everyone S...
This recipe is fantastic. I added shredded mozzarella cheese and thin slices of salami. I'm taking this to a baseball team party tonight.
I am a young married college student with a nutrition major and this was the perfect recipe for me and my husband!
We served it for guest and they all enjoyed it. Then we took it to a group meeting and everyone liked it. We used Olive Garden Salad dressing.