by Dana
Summer is approaching…. and I need to get my salad game in order. 🙂
I mentioned in my last post that I was searching for the perfect “summer pasta salad” dressing, and boy did I ever find it! My Creamy Italian Dressing is just that… creamy, oh-so-delicious, and great for salads and pasta salads. Hello summer BBQ’s, get togethers, and warm weather!
This spinach and tortellini salad is the perfect combination of healthy + yummy. I mean, a big bowl of spinach, who could really argue with that? I love using spinach in salads because it is packed with nutrients. Just one cup of spinach gives a healthy dose of Vitamins A & C, plus calcium and iron. Popeye was really on to something, wasn’t he!?!? 🙂
Now let’s talk tortellini because the question is, does it fit the “unprocessed bill”? I’d say no, not exactly. The pasta is not whole wheat. However I’ve noticed that frozen tortellini is a pretty goodconvenience item when it comes to ingredient lists so I do occasionally use it in a pinch or when I’m going to an event. We consume 99.9% whole grains so letting go a little is fine with me. Food is all about balance to me and it feels good to let go sometimes.
I separated the dressing from the actual recipe because I realize sometimes ingredient lists can be confusing when you are combining a few things. The dressing recipe will give you the appropriate amount of dressing for the salad. Enjoy!
Creamy Italian Dressing
*This is 1/2 of the original dressing recipe. Full recipe for salad follows.
Ingredients
- 1/4 cup white wine vinegar
- 1 and 1/4 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried minced garlic
- 1/8 teaspoon red pepper flakes
- 3 Tablespoons grated parmesan cheese
- 3 Tablespoons organic mayo
- 1 teaspoon white wine (optional)
- 1/2 cup extra virgin olive oil
- pinch of salt
- freshly cracked black pepper (to taste)
Instructions
- Add all ingredients except oil to food processor. Blend until combined. Slowly add oil while continuing to blend. Store in refrigerator for up to 2 weeks. ** If you don’t have a food processor, no problem! Just use a large mixing bowl and whisk.
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Spinach and Tortellini Salad
By DanaPublished: April 23, 2015
- Yield: 4-5 Servings
Summer is approaching.... and I need to get my salad game in order. 🙂I mentioned in my last post that I was searching for the …
Ingredients
- 1 bag frozen tortellini
- 4 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 2 tomatoes chopped
- 3/4 cup creamy Italian Dressing recipe above, will make approx. 3/4 cup
Instructions
- Cook tortellini according to package directions and chill in refrigerator for about an hour, or until chilled.
- When tortellini is chilled mix tortellini, baby spinach, mozzarella cheese, dressing, and chopped tomatoes in a large mixing bowl. Refrigerate until ready to eat, can be made a few hours in advance without spinach wilting.
Reader Interactions
Comments
ashleyhow many servings
- Dana
Hey Ashley! Just noticed for some reason I didn’t put servings on the recipe. It makes a good 4-5 servings.
- Kellan Jane
How many calories are there per serving?
- Dana
I am sorry Kellan Jane I have no idea! I am currently working on getting a nutrition calculator for all of my recipes though so keep checking back for that. 🙂
- Mollie
I needed to double the recipe for my big family. The dressing was a little too tangy with all the vinegar, so I mellowed it out by adding a little sugar (1T) and that really helped.
Trackbacks
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