Layered Tortellini Salad

Photo by Jaime D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

  • SALAD:

  • 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)

Directions

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.

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