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Layered Tortellini Salad

My tempting tortellini salad combines layer upon layer of flavors and textures, and its colors are amazing. It's perfect for a salad luncheon. Other cheese options are Havarti, fontina or Monterey Jack. —Nita Rausch, Dallas, Texas
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    12 servings (1-1/2 cups dressing)

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon white pepper
  • SALAD:
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cups shredded red cabbage
  • 6 cups fresh baby spinach
  • 1 block (8 ounces) part-skim mozzarella cheese, cubed
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup crumbled feta cheese

Directions

  • For dressing, place the first eight ingredients in a blender. Cover and process until blended; process 1-2 minutes longer or until smooth.
  • Cook tortellini according to package directions. Drain and rinse in cold water.
  • In a large glass bowl, layer the cabbage, spinach and tortellini. Top with mozzarella cheese, tomatoes, onion, bacon and feta cheese. Cover and refrigerate for at least 3 hours. Drizzle with dressing; toss to coat.

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