Tortelloni Pasta Salad

Servings: 4  –  Total time: 25 minutes


  • 13 ounces rainbow five-cheese tortelloni
  • 2 cups sliced asparagus
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 6 ounces fresh baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons lemon juice
  • shredded Parmesan cheese
  • toasted pine nuts


  1. Prepare tortelloni according to package directions. Add asparagus during last 3 minutes of cooking. Drain pasta and asparagus.
  2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 1 minute. Add spinach, salt, and pepper. Cook 3 minutes or until spinach wilts.
  3. Combine pasta mixture and spinach mixture in a large bowl. Add lemon juice and toss gently. Top servings evenly with Parmesan cheese and nuts.

Slightly adapted from Cooking Light’s Fresh Food Fast.


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