Monday, November 8, 2010

Spinach Tortellini Salad

I found the idea for this recipe here, and it turned out great. We tried the leftovers warmed up, and it was delicious that way as well. Spinach Tortellini Salad

1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

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