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Cabbage Tortellini Blue Cheese Salad

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Ingredients

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

  • Serves 8
  • Easy

About This Recipe

This fabulous salad was created 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 pasta salad. Which remains a favorite to this day.

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.

Enjoy.

Steps

1
Done

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

2
Done

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

3
Done

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

4
Done

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

lindaBest

Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). 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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