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A bright and sunny medley of summer flavors! A great-tasting cold tortellini salad that's quick and easy to toss together. Formerly famous at barbeques or after a busy beach day.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 10 minutes.

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  • Meanwhile, place spinach in a microwave-safe bowl. Microwave at high power for 7 minutes. Set aside and squeeze to drain all moisture when cool enough to handle.

  • Toss drained spinach, beans, and tomatoes together in a large bowl.

  • Drain tortellini and rinse under cold water. Toss into vegetables. Mix in feta and Parmesan cheeses, vinaigrette, and lemon juice. Place in the refrigerator to chill, about 2 hours. Serve chilled.

Cook's Notes:

You can use any white beans in place of great northern, and Romano cheese in place of Parmesan.

I make my own vinaigrette with 1 envelope Good Seasons(R) Basil Vinaigrette salad dressing mix, prepared according to package directions with olive oil and balsamic vinegar.

Nutrition Facts

341 calories; protein 16.5g; carbohydrates 49.1g; fat 9.3g; cholesterol 40mg; sodium 937mg. Full Nutrition
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Reviews

Rating: 4 stars
03/22/2021
This is good, different than other pasta salads I've had. I thought it was a bit too much cheese overall, so I cut back on the feta. I used fresh spinach as I'm not a fan of frozen. I used a 2 teaspoons of lemon juice as I liked the tang. Read More