Taste of Home
Layered Tortellini Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 12 servings (1-1/2 cups dressing).
My tempting tortellini salad combines layer upon layer of flavors and textures, and its colors are amazing. It's perfect for a salad luncheon. Other cheese options are Havarti, fontina or Monterey Jack. —Nita Rausch, Dallas, Texas
Ingredients
-
1/2 cup buttermilk
-
1/2 cup plain yogurt
-
1/4 cup mayonnaise
-
1 teaspoon sugar
-
1/4 teaspoon salt
-
1/4 teaspoon dill weed
-
1/4 teaspoon dried basil
-
1/8 teaspoon white pepper
-
SALAD:
-
1 package (9 ounces) refrigerated cheese tortellini
-
2 cups shredded red cabbage
-
6 cups fresh baby spinach
-
1 block (8 ounces) part-skim mozzarella cheese, cubed
-
1 cup cherry tomatoes, halved
-
1 small red onion, thinly sliced
-
8 bacon strips, cooked and crumbled
-
1/2 cup crumbled feta cheese
Directions
-
1.
For dressing, place the first eight ingredients in a blender. Cover and process until blended; process 1-2 minutes longer or until smooth.
-
2.
Cook tortellini according to package directions. Drain and rinse in cold water.
-
3.
In a large glass bowl, layer the cabbage, spinach and tortellini. Top with mozzarella cheese, tomatoes, onion, bacon and feta cheese. Cover and refrigerate for at least 3 hours. Drizzle with dressing; toss to coat.
© 2024 RDA Enthusiast Brands, LLC