Spinach Salad with Tortellini & Roasted Onions

“Spinach and tortellini go so well together, and this salad makes an easy meal with leftover cooked chicken. What really makes it special is the roasted onion that adds oomph to bottled salad dressing.” —Robin Haas, Hyde Park, Massachusetts

Spinach Salad with Tortellini & Roasted Onions
Spinach Salad with Tortellini & Roasted OnionsPhoto: Taste of Home
Spinach Salad with Tortellini & Roasted Onions
Servings Prep Time Cook Time
6servings 20minutes 20minutes
Servings Prep Time
6servings 20minutes
Cook Time
20minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally.
  2. Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well.
  3. Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired.
  4. To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.
Recipe Notes

Nutrition Facts
2 cups: 448 calories, 22g fat (6g saturated fat), 59mg cholesterol, 887mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 24g protein.