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Cabbage Tortellini Blue Cheese Salad

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1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup honey mustard
1/2 cup creamy honey mustard salad dressing
3 tablespoons lemon juice
5 cups chopped red cabbage
1 (20 ounce) package frozen cheese tortellini
1 (16 ounce) package frozen peas
2 cups grape tomatoes
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cubed Havarti cheese
1/2 cup crumbled blue cheese
6 slices bacon, crisply cooked and crumbled

Cabbage Tortellini Blue Cheese Salad

This cool, creamy, crunchy, and flavorful main dish salad is the best choice for summer dinner.

  • Serves 8
  • Easy

About This Recipe

This fabulous recipe for Cabbage Tortellini Blue Cheese Salad was created, believe it or not, by some bad spinach. I judged a Wisconsin Cheese recipe contest some years ago and the winner was a fabulous layered salad that used spinach, tortellini, chopped cabbage and veggies, and cheese. So I bought the ingredients to make it one day.

But the spinach was soggy with mold in it. Bleh.

So I took the remaining ingredients and created a tossed pasta salad. Which remains a favorite to this day. I make this every week during the hot summer months.

This salad uses a mustard dressing now – the original was a buttermilk dressing with feta cheese. I love mustard, as you probably know by now. You, of course, can use any type of salad dressing you’d like.

And I used blue cheese in place of the feta just for a change of pace and for a stronger flavor to stand up to the cabbage.

You really don’t need anything else with this salad, although you could serve some muffins you bought from the bakery or Cheesy Toasted Bread Sticks. Oh, and for dessert an ice cream cake is perfect.


Why this recipe for Cabbage Tortellini Blue Cheese Salad works:

  • The combination of crunchy cabbage, tender tortellini, sweet peas, salty bacon, sweet bell peppers and grape tomatoes, and tangy blue cheese is really spectacular.
  • Make sure that you don’t overcook the tortellini. That’s really the only thing you can mess up. The tortellini is fully made and cooked and just frozen. All you’re doing is reheating it. The cooking time should only be a few minutes long.
  • This salad should sit in the fridge for a few hours to blend, so it’s ideal for entertaining. Make it ahead of time and you only have to take it out of the fridge to serve.

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In a large bowl, combine the mayonnaise, yogurt, honey mustard, honey mustard salad dressing, and lemon juice and mix well.


Bring a large pot of water to a boil. Cook the tortellini according to package directions until tender.


Put the peas in a colander in the sink. Drain the tortellini over them to thaw. Add the tortellini and peas to the dressing.


Add the remaining ingredients and stir to coat. Cover and chill for a few hours before serving.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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