Description
For the Salad:
1 (20 oz) package spinach & ricotta tortellini
2 cups baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup toasted pine nuts
For the Lemon Garlic Vinaigrette:
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, minced
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the Tortellini: Boil tortellini according to package instructions. Drain, rinse under cold water, and set aside.
Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and black pepper.
Assemble the Salad: In a large mixing bowl, combine cooked tortellini, baby spinach, cherry tomatoes, red onion, feta cheese, and toasted pine nuts.
Dress & Serve: Drizzle the vinaigrette over the salad and toss gently to coat. Serve chilled or at room temperature.
Enjoy this bright and refreshing tortellini salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 400 per serving Servings: 4 servings
