Plus, leftovers are the best packed school or desk lunch, so make extra!
This salad swaps plain pasta for plump cheese and spinach-filled tortellini.
Youll find fresh tortellini in the refrigerated section of your grocery store.
Simply Recipes / Alison Bickel
Dried ones are in the boxed pasta aisle and frozen tortellini is in the freezer section.
As for the filling, youll never go wrong with your favorite!
I opted for spinach and cheese, but three-cheese or pesto would also be delicious.
Simply Recipes / Alison Bickel
Here are some ideas:
Pasta Salad to the Rescue!
Stir in the red onion.
Once the water comes up to a boil, cook the tortellini until al dente following package directions.
Simply Recipes / Alison Bickel
Drain into a colander set in the sink.
Rinse with cold running water until the pasta cools to room temperature.
Toss well to combine.
Simply Recipes / Alison Bickel
Toss together once more before serving.
Leftovers can be refrigerated tightly covered for 3 to 5 days.
Be sure to give it a stir before serving to redistribute the dressing.
Simply Recipes / Alison Bickel
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Simply Recipes / Alison Bickel
Simply Recipes / Alison Bickel
