Layered Spinach Pasta Salad
"A colorful make-ahead salad. Great when requested to bring a salad to a party or potluck."
- Ready In:
- 24mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 255.14 g package refrigerated uncooked cheese tortellini
- 473.18 ml shredded red cabbage
- 1419.54 ml torn spinach leaves
- 236.59 ml cherry tomatoes or 236.59 ml grape tomatoes, halved
- 226.79 g bottle prepared ranch dressing
- 8 slice bacon, cooked and crumbled
directions
- Cook tortellini per package directions.
- Drain and rinse with cold water.
- In a 13x9 inch glass baking dish, layer cabbage, spinach, tortellini, and tomatoes.
- Drizzle dressing evenly over the top, then sprinkle with bacon.
- Cover and refrigerate until serving time.
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Reviews
-
I was going to submit this recipe when I found yours. Mine is the same except for the addition of 1/2 cup sliced green onions. It is a great summer salad or lunch. Perfect for potlucks. Also, if you are unable to find the refrigerated tortellini it is OK to use the dried version in the pasta section. Just cook it according to the package directions and proceed with the recipe. -
Did this twice in July. It traveled well, and both parties loved it. Something different, and the colors were great for the 4th. I used "kitchen sink" dressing, and it was still fabulous. Will definitely be making it again. Also, a good way to get a little more vegetables into our diets!
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
