Spinach Tortellini Layered Salad
Elevate your next potluck or family dinner with this vibrant Spinach Tortellini Layered Salad, a feast for both the eyes and the palate. Featuring tender cheese-filled tortellini, crisp baby spinach, colorful layers of cherry tomatoes, cucumbers, shredded carrots, and tangy crumbled feta, this salad is as satisfying as it is stunning. A creamy, flavor-packed dressing made with mayonnaise, Greek yogurt, fresh parsley, and zesty lemon juice ties it all together. Topped with smoky crumbled bacon for a savory crunch, this chilled layered salad is perfect for make-ahead convenience, delivering maximum flavor after a quick 30 minutes of prep. Ideal for gatherings, this recipe is a crowd-pleasing combination of textures and flavors that’s sure to impress!
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Recipe Information
Ingredients
- 12 oz Cheese tortellini
- 6 cups Fresh baby spinach
- 2 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.5 Red onion, thinly sliced
- 1 cup Shredded carrots
- 0.75 cup Feta cheese, crumbled
- 6 slices Bacon, cooked and crumbled
- 0.5 cup Mayonnaise
- 0.5 cup Greek yogurt
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Lemon juice
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cook the cheese tortellini according to the package instructions. Drain and let cool completely.
In a medium bowl, whisk together mayonnaise, Greek yogurt, parsley, lemon juice, garlic powder, salt, and black pepper to make the dressing. Set aside.
In a large clear glass or trifle bowl, start assembling the salad layers. Begin with half of the fresh spinach, spreading it evenly across the bottom.
Add the cooled cheese tortellini as the next layer, spreading it evenly.
Top with the shredded carrots, followed by a layer of halved cherry tomatoes.
Next, add the diced cucumber, ensuring an even spread.
Sprinkle the thinly sliced red onion on top of the cucumber layer.
Add the crumbled feta cheese as the next layer.
Gently spread the prepared dressing over the top layer of feta cheese, covering the entire surface of the salad.
Sprinkle the crumbled bacon evenly over the dressing for garnish.
Finish with the remaining spinach leaves to create an uppermost green layer (optional for presentation).
Cover the salad tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled, scooping down through all the layers to ensure every portion includes all the ingredients.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5670 mg | 247% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 25.4 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1553 mg | 119% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2791 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
