Ingredients
2 cups chopped sweet onion (about 1 large)1 tablespoon canola oil1 package (9 ounces) refrigerated cheese tortellini1/2 to 2/3 cup Italian salad dressing1 tablespoon red wine vinegar10 ounces fresh baby spinach (about 12 cups)2 cups cubed cooked chicken breast (about 10 ounces)1 can (12 ounces) marinated quartered artichoke hearts, drained1 can (2-1/4 ounces) sliced ripe olives, drained1/2 cup julienned roasted sweet red peppers1/2 cup shaved Parmesan cheese
Preparation
Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally.
Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well.
Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired.
To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.
