Enjoy this spinach tortellini salad as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.
Ingredients
- cheese-filled tortellini: 1 pack (9 ounce pack)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- Parmesan cheese: 0.33333 cup (grated)
- cherry tomatoes: 2 cups (halved)
- black olives: 1 can (2 ounce can, sliced)
- Italian-style salad dressing: 1 bottle (8 ounce bottle)
Metric Conversion
Stages of cooking
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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 tortellini, spinach, cheese, tomatoes, and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.
