Light springtime tomato and spinach tortellini salad
Are you craving cheesy pasta but also want something fresh and vibrant to go with the warmer weather? Spring is the perfect time to try a nutritious take on tortellini salad with this easy recipe featuring lighter ingredients and nutritious vegetables.
Ingredients
- 1 package (~19-ounces) frozen cheese tortellini
- ~7.5 oz can whole peeled tomatoes, drained and chopped
- ½ small red onion, thinly sliced
- 1 cup baby spinach
- ½ cup light Italian dressing
- ⅓ cup roasted red peppers, drained and diced
- ⅓ cup crumbled reduced-fat feta cheese
Directions
Cook the pasta
Completely heat the tortellini according to the package instructions. Once done, drain and rinse with cold water to stop the cooking process. Set aside the tortellini to finish cooling.
Combine the vegetables
While the tortellini is cooling, combine the tomatoes, onion, spinach, Italian dressing and red peppers in a large mixing bowl. After the tortellini has completely cooled, stir it into the bowl of veggies. Gently mix everything together until evenly coated.
Dress the salad
Fold in the crumbled feta cheese for a creamy touch that complements the other flavors beautifully.
Timing and serving
This recipe takes less than 1 hour to make and serves seven. It can be made ahead of time and stored, ideal for a light spring meal or a picnic with loved ones.
Safety first
If you're making this recipe ahead of time, eat or freeze within three to four days and always reheat to 165°F for safe eating.
Next steps
If you enjoyed this recipe and want more tips for healthy yet delicious eating, join an upcoming nutrition webinar or seasonal cooking class at the Main Line Health King of Prussia Teaching Kitchen.
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