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Spinach Tortellini Salad Recipe

Spinach Tortellini Salad Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. Drain tortellini and rinse in cold water. In a large bowl,
  • 3. combine the tortellini, spinach, cucumbers, oranges, almonds and bacon. Pour dressing over salad; toss to coat. Serve immediately. Yield: 6 servings.

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.

Reviews for Spinach Tortellini Salad

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Reviewed Jul. 20, 2011

"Super refreshing in the hot summer. Even picky eaters loved this one."

Reviewed Mar. 31, 2010

"Made last night and was a BIG hit. I substituted the almonds with pine nuts."

Reviewed Jun. 29, 2009

"Mandrine oranges break very easily. Need to be addedat the end. Good with strawberries and pineapple too."

Reviewed Apr. 8, 2009

"I thought this salad was very tasty but I think I'll try chilling the dressing a bit the next time I make it."

Reviewed Apr. 8, 2009

"I added some Italian Seasoning and it got a little zing."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.