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Spinach Tortellini Salad

 Spinach Tortellini Salad
Pretty and packed with nutrition, this fresh-tasting salad makes a company-special light meal or side dish! “I also add diced purple onion and red bell pepper…or substitute diced cooked chicken and bow-tie pasta for the tortellini.” Emily Hanson - Logan, Utah
6 ServingsPrep/Total Time: 25 min.


  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1/2 cup sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon grated onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 package (6 ounces) fresh baby spinach
  • 2 cups sliced cucumbers
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/4 cup honey-roasted sliced almonds
  • 1/4 cup real bacon bits


  • Cook tortellini according to package directions. Meanwhile, for
  • dressing, in a small heavy saucepan, combine the sugar, vinegar and
  • oil. Cook and stir over low heat just until sugar is dissolved.
  • Remove from the heat. Stir in the sesame seeds, onion, salt and
  • paprika; set aside.
  • Drain tortellini and rinse in cold water. In a large bowl,
  • combine the tortellini, spinach, cucumbers, oranges, almonds and
  • bacon. Pour dressing over salad; toss to coat. Serve immediately.
  • Yield: 6 servings.

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Spinach Tortellini Salad (continued)

Nutritional Facts: 1-1/2 cups equals 359 calories, 17 g fat (4 g saturated fat), 22 mg cholesterol, 591 mg sodium, 45 g carbohydrate, 3 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.