TORTELLINI SPINACH SALAD – February 13 – National Tortellini Day

Serves 4


  • 1 9-ounce package cheese-filled tortellini
  • Ice
  • 1 15-ounce can white kidney beans, drained
  • ½ cup plus ¼ cup shredded Parmesan cheese
  • 1 large tomato, chopped
  • 1 red bell pepper, chopped
  • ¼ cup pitted kalamata olives
  • ½ cup Italian salad dressing
  • 4 cups baby spinach


  1. Cook the tortellini as directed on the package.  Drain and add ice to cool.  Once cool remove the ice.
  2. Meanwhile, in a large bowl combine the white kidney beans,½ cup Parmesan cheese, tomato, bell pepper, olives, and salad dressing.  
  3. Place the spinach on 4 plates and top with the mixture then the tortellini, then top with ¼ cup Parmesan cheese.

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