Ingredients
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1 (19 oz) pkg frozen plain or tricolor tortellini
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5 cups baby spinach
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1/4 cup Kalamata olives
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1/2 (6.67 oz) pkg sliced reduced-fat provolone cheese
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1 (6.5 oz) jar marinated artichoke hearts, drained
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1 large red bell pepper, seeded
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1 pint grape tomatoes
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1/2 cup robust Italian dressing
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1/3 cup chopped red onion
Steps
1
Bring a large pot of salted water to a boil on high. Cook the tortellini according to package directions until al dente. Place the spinach in a colander. Drain pasta over spinach to wilt. Using a slotted spoon, transfer pasta to a large bowl. Using a spatula, gently press spinach in colander to remove excess water. Add spinach to tortellini.
2
Roughly chop the olives, cheese, and artichoke hearts and add to tortellini. Finely chop the bell pepper and halve the tomatoes. Add to pasta. Add the dressing and onion and season with salt and pepper. Chill until ready to serve.
