TORTELLINI AND SPINACH SALAD

1/3 cup (75 mL) creamy Caesar salad dressing
1/3 cup (75 mL) mayonnaise
1/3 cup (75 mL) light sour cream
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 pkg (700 g) rainbow tortellini with cheese
8 cups (2 L) baby spinach
1 3/4 cups (425 mL) frozen cooked baby shrimp, thawed, rinsed and patted dry
3/4 cup (175 mL) diced red bell pepper
1/2 cup (125 mL) sliced ripe olives
1/4 cup (50 mL) thinly sliced green onion

To prepare dressing, whisk together salad dressing, mayonnaise, sour cream, salt and pepper until blended. Cook tortellini according to package directions. Rinse with cold water; drain. Combine tortellini, spinach, shrimp, red pepper, olives and green onion in a large bowl. Add dressing and toss to coat. Serves 4 - 6.

 
Last updated on January 18, 2019