A layered tortellini pasta salad with shredded red cabbage, torn spinach leaves, cubed harvarti and mozzarella cubes, halved cherry tomatoes and sliced red onion topped with a creamy feta and herb dressing and garnished with crumbled bacon.

Three Cheese Tortellini Salad

Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup (2 ounces) Wisconsin Feta cheese, crumbled
1 teaspoon granulated sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper

 

Salad:
1 (9-ounce) package refrigerated uncooked cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup (4 ounces) cubed Wisconsin Havarti cheese
1 cup (4 ounces) cubed Wisconsin Mozzarella cheese
1 cup halved cherry tomatoes
1 small red onion, thinly sliced
8 slices bacon, cooked crumbled (optional)

1. For Dressing: Combine dressing ingredients in blender or food processor. Process until smooth. Set aside.
2. For Salad: Cook tortellini to desired doneness; drain; rinse with cold water.
3. In a clear glass 13x9 inch baking dish, layer cabbage, spinach, tortellini, cheeses, tomatoes and onions. Pour dressing evenly over top. Sprinkle with bacon, if desired. Refrigerate 3 to 4 hours or until serving time.

Makes 8 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.