This past weekend, I went up to the mountains with my mom (who is a vegetarian) and my daughter (who regularly survives on bread and cheese alone) to attend my dear friend’s 10 year wedding vow renewal ceremony. I volunteered to pack a lunch to make sure we had everything we needed for the all-day-affair. What to make that would keep in a cooler for hours and satisfy both of their needs? Thus, the Summer Spinach Tortellini Salad recipe was born! Good news was that it lasted hours without wilting, was full of vegetables, and provided the little one with enough carbohydrates to keep her going. Bad news is that I didn’t make enough to get a second helping.
Summer Spinach Tortellini Salad
- 1 Package of Spinach Tortellini
- 1/2 Bag of Organic Spinach, rinsed and dried
- 1/2 Bag of Organic Frozen Broccoli
- 1/2 Cup Sun-Dried Tomatoes, Diced
- 1 Bell Pepper, Diced
- 1 Cup Mozzarella Cheese, Shredded
- 1/2 Cup Tuscan Italian Dressing
Directions: Fill a large pot with about 4 quarts of water. Bring to boil over high heat. Add frozen broccoli. in 2 minutes, add Spinach Tortellini and cook until done, about 5 minutes (the package says 2-3 minutes, but because you will be adding something frozen just prior, it will decrease the temperature, thus needing more time). Prior to removing from the heat, add red bell peppers and sun-dried tomatoes, (to rehydrate them) for just a few seconds, then remove from heat and strain well, and rise with cold water. In a separate bowl, combine spinach, mozzarella and the strained pasta/veggie mixture with 1/2 cup Tuscan Italian dressing. Cover and chill for at least an hour before serving.