Spinach Salad with Tortellini & Roasted Onions Recipe

4.5 2 2
Spinach Salad with Tortellini & Roasted Onions Recipe
Spinach Salad with Tortellini & Roasted Onions Recipe photo by Taste of Home
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Spinach Salad with Tortellini & Roasted Onions Recipe

Read Reviews
4.5 2 2
Publisher Photo
Spinach and tortellini go so well together and this salad makes an easy meal with leftover cooked chicken. What really makes it special is the roasted onions that add some oomph to bottled salad dressing. —Robin Haas, Jamaica Plain, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups chopped sweet onion (about 1 large)
  • 1 tablespoon canola oil
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1/2 to 2/3 cup Italian salad dressing, divided
  • 1 tablespoon red wine vinegar
  • 10 ounces fresh baby spinach (about 12 cups)
  • 2 cups cubed cooked chicken breast (about 10 ounces)
  • 1 can (12 ounces) marinated quartered artichoke hearts, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup julienned roasted sweet red peppers
  • 1/2 cup shaved Parmesan cheese

Directions

Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally.
Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well.
Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired.
To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese. Yield: 6 servings.
Originally published as Spinach Salad with Tortellini & Roasted Onions in Simple & Delicious June/July 2017

Nutritional Facts

2 cups: 448 calories, 22g fat (6g saturated fat), 59mg cholesterol, 887mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 24g protein.

  • 2 cups chopped sweet onion (about 1 large)
  • 1 tablespoon canola oil
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1/2 to 2/3 cup Italian salad dressing, divided
  • 1 tablespoon red wine vinegar
  • 10 ounces fresh baby spinach (about 12 cups)
  • 2 cups cubed cooked chicken breast (about 10 ounces)
  • 1 can (12 ounces) marinated quartered artichoke hearts, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup julienned roasted sweet red peppers
  • 1/2 cup shaved Parmesan cheese
  1. Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally.
  2. Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well.
  3. Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired.
  4. To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese. Yield: 6 servings.
Originally published as Spinach Salad with Tortellini & Roasted Onions in Simple & Delicious June/July 2017

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Reviews forSpinach Salad with Tortellini & Roasted Onions

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MY REVIEW
curlylis85 User ID: 3166950 270153
Reviewed Jul. 30, 2017

"I made this without chicken because I didn't realize I was out, but it was still really filling."

MY REVIEW
camatt User ID: 3411153 268760
Reviewed Jul. 1, 2017

"We had this last night for dinner. We all liked it. Perhaps next time we will add craisins and toasted nuts of some kind for crunch. Will make again."

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