Once the weather turns warm, I immediately start craving cold pasta salads.
I love this one because it has all of my favorite Greek salad components along with tortellini! You can’t go wrong with tortellini. And also bacon. You could cook and crumble bacon for this one, but I’m a big fan of the bacon pieces you can buy at the grocery store (yes, I know that fresh bacon tastes better, but I’m lazy and I don’t like to fry bacon).
Extra bonus – picky eaters x2 ate the spinach from this salad – woot!
*I used regular spinach when I made the salad, but baby spinach would be a bit more manageable.
Tortellini Spinach Salad
Inspired by Mel’s Kitchen Cafe
1 (9 oz) package of cheese tortellini
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
½ tsp dried oregano
¼ tsp garlic powder
Dash of salt & pepper
Small bunch chives, about 1 tbsp chopped
1 green onion, chopped
¼ cup reduced fat feta cheese, crumbled
¼ cup Kalamata olives, diced
¼ cup crumbled bacon
1 small tomato, diced
2 tbsp grated parmesan cheese
4 oz fresh spinach
Cook the tortellini to al dente according to package directions. Drain the tortellini and toss with a bit of oil to prevent sticking. Place in the refrigerator to cool.
Meanwhile, whisk together the balsamic vinegar, olive oil, oregano, garlic powder, salt, & pepper. Set aside.
Stir together the cooled tortellini, chives, green onion, feta, olives, bacon and tomato. Stir in the prepared vinaigrette. Toss the spinach in the with pasta mixture just before serving and top with parmesan cheese.
Serves 2 main dish portions