Missy’s Garden Fresh Spinach and Tortellini Salad
Bacon and tortellini complement this salad made with fresh spinach leaves and juicy cherry tomatoes. This recipe feeds a crowd, so good for dinner as a main dish or as a special side dish to take to a potluck gathering.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 16 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 32 ounce package of cheese tortellini, cooked per package instructions and drained
- 1 pound of bacon, fried crisp and crumbled
- 6 ounce bag of fresh baby spinach
- 2 green onions, sliced (green parts only; reserve the white parts for another use)
- 1 pint cherry tomatoes, halved
- 1 – 16 ounce bottle favorite Ranch dressing
Instructions
- Bring a large pot of salted water to a boil and boil tortellini per package instructions.
- Drain pasta and set aside to cool.
- In a large skillet, cook bacon until crispy; remove from pan and drain on paper towels, then crumble or cut into large bits.
- Slice green onions and half tomatoes.
- In large serving bowl, layer fresh spinach, cooled tortellini, bacon bits, green onions and cherry tomatoes.
- Refrigerate until ready to serve.
- When ready to serve, drizzle with Ranch dressing.
