• Cooking Time:
  • Servings: 10
  • Preparation Time:


  • 1/2 cup plain yogurt
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon sugar
  • 1/2 teaspoon dill weed
  • 9 ounce package frozen uncooked cheese tortellini
  • 4 cups baby spinach leaves
  • 1 package Sugar snap peas
  • 2 cups chopped red cabbage
  • 2 cups Havarti cheese cubes
  • 1 cup grape tomatoes
  • 8 slices bacon, cooked crisp and crumbled
  • 1/2 cup freshly grated Parmesan cheese


  • Combine yogurt, buttermilk, and mayonnaise. Beat well. Stir in feta cheese, sugar, and dill weed. Cook tortellini as directed on package (you're really just thawing it). Drain tortellini and stir into dressing. Set aside. Layer spinach and cabbage in 9x13 glass baking dish. Pour tortellini and dressing over. Top with Havarti and grape tomatoes. Sprinkle bacon over all, and top with Parmesan cheese. Chill well.


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