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  • One 12 OZ Package of Perfect Pasta Classic Cheese Tortellini
  • 2 Cups Baby Spinach, Washed
  • 1 Cup Pineapple Chunks
  • 1 Cup Sliced Strawberries
  • 1 Cup Salted Cashews
  • 1/4 Cup Dried Cranberries
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/3 Cup Apple Cider Vinegar
  • 1/3 Cup Orange Juice, Pulp Free
  • 1/4 Cup Plain Greek Yogurt
  • 1 Tbsp Dijon Mustard
  • 3 Tbsp Local Honey
  • 2 Tbsp Poppyseeds
  • 1 Pinch of Salt
  • 1 Pinch of Black Pepper


  • Boil 4 quarts of water in a medium pot. In a container or glass with a lid, add olive oil, apple cider vinegar, plain Greek yogurt, Dijon mustard, local honey, orange juice, poppyseeds, salt and black pepper together. Put lid on container, shake vigorously and then store in refrigerator.
  • Add frozen tortellini to boiling water and reduce to a gentle boil. Cook for 3 minutes per package directions, then remove from water, drain and set aside.
  • Add baby spinach, pineapple chunks, sliced strawberries, salted cashews and dried cranberries together in a large bowl. Mix gently.
  • Add tortellini to bowl, dress generously with vinaigrette, and toss everything together gently. Store in refrigerator for 30 minutes or more prior to serving. Serve cold.

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