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
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1
Done
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In a large bowl, combine the mayonnaise, yogurt, honey mustard, honey mustard salad dressing, and lemon juice and mix well. |
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2
Done
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Bring a large pot of water to a boil. Cook the tortellini according to package directions until tender. |
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3
Done
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Put the peas in a colander in the sink. Drain the tortellini over them to thaw. Add the tortellini and peas to the dressing. |
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4
Done
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Add the remaining ingredients and stir to coat. Cover and chill for a few hours before serving. |
