Blueberry Tortellini Salad Recipes

Steps:

• Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

Steps:

• Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
• Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
• Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

Steps:

• To make the dressing: In a small bowl, mix together the sugar, vinegar, lemon juice, salt, and mustard.
• Slowly and gradually add the olive oil, beating until thick and smooth.
• Add the poppy seeds and stir; cover and chill 8 hours.
• To make the salad: cook the tortellini according to the package directions; drain well and place in a large mixing bowl.
• Add the blueberries, strawberries, oranges, grapes, and pecans.
• Add salad dressing; toss to coat.
• Can serve immediately or refrigerate until ready to serve.

Steps:

• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• Toss tortellini and remaining ingredients except dressing in large serving dish. Serve with dressing.

Steps:

• Cook tortellini and pasta according to package.
• Drain with cold water.
• Cut up salami then combine with black olives, green olives, green pepper, celery and cucumber in bowl with pasta.
• Blend in Italian dressing, salt, pepper, and garlic salt.
• Mix together well.
• Top off with Parmesan cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
• Add carrots, broccoli, green onions, and garlic to the tortellini. Sprinkle Parmesan, Romano, and Asiago cheeses over top. Combine salad dressing and hot sauce in a small bowl; pour over the salad and toss gently to combine, being careful not to break the tortellini.
• Cover and refrigerate for 2 hours before serving.