Lemony Tortellini Spinach Salad Recipes

TORTELLINI AND SPINACH PASTA SALAD

Tortellini and Spinach Pasta Salad image

Pick a cheese-filled tortellini for this rich pasta salad with spinach, basil, Gouda and a creamy dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
8 ounces cheese tortellini
6 cups loosely packed baby spinach
1/2 cup chopped fresh basil
1/2 cup thinly sliced scallions
1/4 cup grated Gouda
1 vine-ripe tomato, chopped

Steps:

Bring a large pot of salted water to a boil.
Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
Add the spinach, basil, and scallions, Gouda and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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GREEK-STYLE SPINACH AND TORTELLINI SALAD

Greek-Style Spinach and Tortellini Salad image

This is a filling salad as is but you can add in some cooked chicken breast strips if desired. Also I like to add in a few tablespoons of Parmesan cheese to the dressing but that is optional. Plan ahead the tortellini needs to chill with the dressing for a minimum of 4 hours or up to 24 hours. Do not use more than 1 teaspoon minced fresh garlic or it will overpower the salad, or you can omit the garlic totally.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 4h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (20 ounce) package fresh cheese tortellini
1/2 cup olive oil
1 teaspoon minced fresh garlic (no more than 1 teaspoon, or use garlic powder)
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
1 -2 tablespoon grated parmesan cheese (optional or to taste)
salt and black pepper
1 lb fresh baby spinach leaves (washed and well dried)
1 cup crumbled feta cheese (or to taste)
1 small red onion, thinly sliced
5 -6 hard-boiled eggs (peeled and sliced or quartered)

Steps:

Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
Delicious!

SPINACH AND TORTELLINI SALAD

Spinach and Tortellini Salad image

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

Provided by lvich

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
⅓ cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
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 : Calories 377.1 calories, Carbohydrate 33.1 g, Cholesterol 17.2 mg, Fat 23.2 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 1420.2 mg, Sugar 5.6 g

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