Layered Tortellini-Spinach Salad Recipe
Layered Tortellini-Spinach Salad Recipe photo by Taste of Home

Layered Tortellini-Spinach Salad Recipe

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Layers of red cabbage, green spinach, cherry tomatoes and cheese-filled tortellini make this layered salad a real centerpiece. You can alter the amount of dressing to your liking, if you wish. —Genise Krause Sturgeon Bay, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 18 servings


  • 1 package (19 ounces) frozen cheese tortellini
  • 2 packages (6 ounces each) fresh baby spinach
  • 6 cups shredded red cabbage
  • 1 pint cherry tomatoes, quartered
  • 3 tablespoons thinly sliced green onions
  • 1 package (1 pound) sliced bacon, cooked and crumbled
  • 1 bottle (16 ounces) ranch salad dressing

Nutritional Facts

1 cup: 253 calories, 20g fat (5g saturated fat), 16mg cholesterol, 434mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 6g protein


  1. Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions.
  2. 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. Yield: 18 servings.
Originally published as Layered Tortellini-Spinach Salad in Taste of Home February/March 2007, p37

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Reviewed May. 28, 2011

"Great recipe. Easy to make and pleasing to many pallets"

Reviewed Dec. 25, 2010

"Family loved this recipe."

Reviewed Oct. 1, 2010

"Great Recipe! Delicious and beautiful! Takes a little work, but well worth the effort. I recommend doing all the prep work the night before!"

Reviewed Jan. 23, 2010

"I have made this several times and everyone who has tried it, loves it. Definitely a keeper!"

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