Fresh Tortellini Salad

Serve as a side or main course for a picnic. Fresh ingredients really make this fantastic!


a crowd!


2 16oz bags of cheese tortellini (cooked & tossed w/ canola oil while they cooled to prevent sticking) 1 can black olives- halved 1 pint cherry tomatoes-halved 2 8oz bricks of Mozzarella- cubed a few pinches of kosher sea salt fresh ground pepper ½ cup (more or less to taste) of italian dressing or Olive Oil & a Splash Of Red Wine Vinegar would work *Fresh basil chiffonade

Nutritional information

No nutrition information available


Cook tortellini (til floating), drain and let cool. Toss in Canola oil to prevent sticking. In a large bowl, add all ingredients to the cooked tortellini. Add dressing and salt/pepper last to taste. Just before serving, add fresh baby spinach leaves by the handful. Toss until well blended. Scatter basil chiffonade on the top of the salad before serving.