Layered Tortellini Salad

By JaimeDancer

Ingredients

• SALAD:
• 1/2 cup buttermilk
• 1/2 cup plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon dill weed
• 1/4 teaspoon dried basil
• 1/8 teaspoon white pepper
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups shredded red cabbage
• 6 cups fresh baby spinach
• 1 block (8 ounces) part-skim mozzarella cheese, cubed
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 8 bacon strips, cooked and crumbled
• 1/2 cup crumbled feta cheese (or jack)

Details

Servings 12

Preparation

Step 1

For dressing, place the first eight ingredients in a blender. Cover and process until blended; process 1-2 minutes longer or until smooth.

Cook tortellini according to package directions. Drain and rinse in cold water.

In a large glass bowl, layer the cabbage, spinach and tortellini. Top with mozzarella cheese, tomatoes, onion, bacon and feta cheese. Cover and refrigerate for at least 3 hours. Drizzle with dressing; toss to coat.