Description
For the Salad:
10 oz cheese tortellini, cooked and cooled
½ cup crumbled feta cheese
⅓ cup dried cranberries
1 cup baby spinach, chopped
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup toasted walnuts or pecans (optional)
For the Lemon Vinaigrette:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.
In a large bowl, combine the cooked tortellini, feta, cranberries, spinach, cherry tomatoes, red onion, and nuts (if using).
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
