A blend of spinach and three-cheese tortellini and marinated artichoke hearts. A perfect summer side dish or main dish! Try my Lite Italian Salad Dressing recipe with this salad!
Ingredients
- spinach tortellini: 1 pack (8 ounce pack, dried)
- three-cheese tortellini: 1 pack (8 ounce pack, dried)
- grape tomatoes: 1 cup (halved)
- marinated artichoke hearts: 1 jar (6 ounce jar, chopped)
- black olives: 1 can (6 ounce can, drained, sliced)
- red onion: 0.5 piece (sliced)
- carrots: 0.25 cup (grated)
- ½ cups oil and vinegar dressing: 1 piece
Metric Conversion
Stages of cooking
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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.
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Drain well, and allow tortellini to cool.
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Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
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Cover and refrigerate until chilled, at least 3 hours or overnight.
