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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

  • 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.




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 home economist who has authored 48 books (47 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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