Spinach Salad with Tortellini and Roasted Onions

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 2 cups chopped sweet onion
  • 1 tbsp. canola oil
  • 1 pkg. refrigerated cheese tortellini
  • 2/3 cup Italian salad dressing, divided
  • 1 tbsp. red wine vinegar
  • 10 oz. fresh baby spinach
  • 2 cups cubed cooked chicken breast
  • 12 oz. can marinated quartered artichoke hearts, drained
  • 1 can sliced ripe olives, drained
  • 1/2 cup julienned roasted sweet red peppers
  • 1/2 cup shaved Parmesan

Directions

  1. Preheat oven to 425. Toss onion with oil; spread into a foil-lined 15×10×1 inch baking pan. Roast until softened and golden 20-25 minutes, stirring occasionally.

  2. Cook tortellini as directed. Drain and rinse gently with cold water; drain well.

  3. Place 1/2 cup salad dressing, vinegar, and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired.

  4. To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.

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