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Layered Tortellini-Spinach Salad

 Layered Tortellini-Spinach Salad
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
18 ServingsPrep/Total Time: 25 min.


  • 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


  • 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. Yield: 18 servings.
Nutritional Facts: 1 serving (1 cup) equals 253 calories, 20 g fat (5 g saturated fat), 16 mg cholesterol, 434 mg sodium, 12 g carbohydrate, 1 g fiber, 6 g protein.