Spinach Tortellini Salad

It is that time again.  I count the days until the kids are out of school, and I bask in the warm sun that holds the promise of another summer just up around the bend.  This recipe is perfect for those warm summer days.

I got this recipe from my mother, and it is always a hit at a potluck or even as a side with your own family.  I made it yesterday for a potluck, had some for lunch today, and it is gone.

It is super simple, healthy, and quick.  To make it lighter, you could use a light ranch dressing instead of regular ranch dressing which I used in this recipe.

Spinach Tortellini Salad

1 (9 oz) package refrigerated uncooked cheese tortellini
6 cups spinach leaves, torn
2 cups matchstick carrots
1 cup cherry tomatoes, halved
1/2 cup sliced green onions
1 (8 oz) bottle ranch dressing
8-10 slices of bacon, cooked and crumbled

Cook tortellini according to package directions.  Drain and rinse with cold water. Set aside.

In a clear glass bowl with straight sides or a 13x9x12 inch baking dish, layer spinach, carrots, tortellini, tomatoes, and green onions.  Pour dressing evenly over the top.  Sprinkle with bacon.  Cover and refrigerate until serving time.  Yield: 8 (1cup) servings.


The original recipe calls for red cabbage instead of matchstick carrots.  My kids are more likely to eat carrots rather than cabbage so I always use carrots, but feel free to use red cabbage or another ingredient you think would be good in this salad.  Enjoy!