Spinach Tortellini Salad

Kitchen Tested
  • Yield 8 servings

A throw together salad with a gourmet appeal.


1 pound spinach tortellini
1/4 cup grated Parmesan cheese
1 -- (14-ounce) can artichoke hearts, quartered
1/2 cup sliced green onions
1 -- green bell pepper, seeded and chopped
1 -- (7-ounce) jar roasted red bell peppers, drained and chopped
1/4 cup red wine vinegar or cane vinegar
2 tablespoons water
1/2 tablespoon olive oil
1 tablespoon dried basil
1 teaspoon Dijon mustard
1/2 teaspoon sugar


  1. Cook tortellini according to package directions.  Drain and cool.  In a large bowl, combine tortellini, Parmesan cheese, artichoke hearts, green onion, green pepper and roasted red pepper.  In a small bowl, whisk together vinegar, water, oil, basil, mustard and sugar until well mixed.  Mix the tortellini mixture.



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