Ingredients
2 packages (9 ounces each) refrigerated cheese tortellini2 packages (6 ounces each) fresh baby spinach1 package (22 ounces) frozen grilled chicken breast strips, cut into 1-inch pieces12 slices red onion, halved1 cup dried cranberries1 cup (4 ounces) crumbled feta cheeseBALSAMIC VINAIGRETTE:1/3 cup olive oil1/3 cup balsamic vinegar1 tablespoon tomato paste2 garlic cloves, minced1 teaspoon dried oregano1/8 teaspoon salt1/8 teaspoon pepper1/4 cup grated Parmesan cheese
Preparation
In a large saucepan, cook tortellini according to package directions. Meanwhile, in a large bowl, combine the spinach, chicken, onion, cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to spinach mixture.
For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese.
