Time 30m Yield 4 Number Of Ingredients 6 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.
Time 50m Yield 8 servings, 1/2 cup each Number Of Ingredients 8 Steps:
Combine ingredients. Refrigerate 30 min.
Time 30m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Cook tortellini, drain and rinse with cold water. Layer in 13x9 baking dish: cabbage, spinach, tortellini, tomatoes and green onions. Pour dressing over top, sprinkle with bacon. Cover, refrigerate until serving time.
Time 17m Number Of Ingredients 15 Steps:
Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water. Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently. In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine. Pour the dressing over the salad. Toss to combine. For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.
Time 25m Yield 18 servings. Number Of Ingredients 7 Steps:
Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions. , Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving.
Time 4h Yield 6 serving(s) Number Of Ingredients 13 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!
Time 45m Yield 10 Number Of Ingredients 8 Steps:
Heat a skillet over medium heat; cook and stir bacon until crispy, 7 to 10 minutes. Drain on a paper towel-lined plate. Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 3 to 4 minutes; drain and run under cold water. Whisk milk, mayonnaise, and ranch dressing mix together in a bowl until dressing is smooth. Place a layer of spinach in the bottom of a 9x13-inch baking dish; top with 1 cup cabbage and layer of tortellini, arranging tortellini so they are evenly spaced over the cabbage. Sprinkle half of the bacon over tortellini layer. Drizzle half of the dressing over salad. Continue layering with remaining spinach, cabbage, tortellini, bacon (reserving a few for the end), and ending with cherry tomatoes. Drizzle the remaining dressing over the top. Garnish with a few bacon pieces. Serve chilled.
Time 15m Yield 10 servings. Number Of Ingredients 7 Steps:
Cook tortellini according to package directions; drain and rinse in cold water. , In a large glass bowl, layer the cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over the top; sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour.
