My tempting tortellini salad combines layer upon layer of flavors and textures, and its colors are amazing. It's perfect for a salad luncheon. Other cheese options are Havarti, fontina or Monterey Jack. —Nita Rausch, Dallas, Texas
Layered Tortellini Salad
Layered Tortellini Salad
Prep Time
20 min
Cook Time
10 min
Yield
12 servings (1-1/2 cups dressing)
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
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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