Description
A delightful dish that combines cheese-filled tortellini, crispy bacon, and fresh vegetables in a tangy dressing, perfect for lunch or as a side.
Ingredients
Scale
- 1 package refrigerated cheese tortellini
- 4 slices bacon
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, sliced
- 1/4 cup shaved parmesan
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 tablespoon Dijon mustard
Instructions
- Cook the cheese tortellini according to package instructions; drain and let cool.
- Cook the bacon in a skillet until crispy. Remove and chop into bite-sized pieces.
- Combine tortellini, chopped bacon, fresh spinach, halved cherry tomatoes, sliced red onion, and shaved parmesan in a large bowl.
- Whisk together olive oil, red wine vinegar, minced garlic, oregano, and Dijon mustard to create a vinaigrette.
- Pour the vinaigrette over the salad and toss to combine. Chill in the refrigerator for at least 15 minutes before serving.
- Enjoy your refreshing Tortellini Salad with Bacon!
Notes
This salad can be made a day in advance; keep the dressing separate until ready to serve. Customize with additional vegetables or protein as desired.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg