Layered Spinach Pasta Salad
1 (9 ounce) package refrigerated or frozen, uncooked, cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup cherry tomatoes or grape tomatoes, halved
1 (8 ounces) bottle prepared ranch dressing
8 slices bacon, cooked and crumbled
Cook tortellini per package directions.
Drain and rinse with cold water.
In a 13x9 inch glass baking dish, layer cabbage, spinach, tortellini, and tomatoes.
Drizzle dressing evenly over the top, then sprinkle with bacon.
Cover and refrigerate until serving time.
A colorful make-ahead salad.
Great when requested to bring a salad to a party or potluck.
Do experiment with you favorite salad dressings.