Tortellini Spinach Salad
Published: Friday, April 10, 2026
1 cucumber
1 zucchini
1 yellow squash
1 red bell pepper
9 oz. frozen three-cheese tortellini
¼ c. Italian salad dressing, or more, if desired
2 tsp. Italian seasoning, or more, if desired
Kosher salt and freshly ground pepper, to taste
1 block Parmesan cheese or Parmigiano Reggiano
2½ c. fresh spinach
Chop cucumber, zucchini, yellow squash and red bell pepper into 1" pieces. Set aside.
In a 4-qt. pot of boiling salted water, cook the tortellini according to package instructions (usually 7-9 minutes). Remove pot from heat, strain tortellini and rinse with cold water. Add to a large bowl.
Stir in chopped vegetables and Italian salad dressing. Season with Italian seasoning, salt and pepper. Top with freshly grated Parmesan cheese. Cover bowl and chill up to 1 day, or serve immediately over spinach. —4 servings.
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