TORTELLINI SALAD
A simple tortellini salad with veggies and a vinaigrette dressing. Simple, and tastes great warm or cold! I got this recipe from a former roommate, and we used to eat it pretty much weekly. This keeps well in the refrigerator, but you can eat it right away too. The feta cheese adds a nice punch, but the mozzarella makes for a more comfort-food feel; try both if you'd like! This is great as a meal in itself or as a side dish.
Provided by Barucha
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Start by defrosting/cooking the cheese tortellini in a pot of boiling water. The tortellini are ready when they float in the water and are heated through. Move them to a colander to drain, and set aside.
- Drain and coarsely chop the black olives (you can use pre-chopped olives to save time). Peel the onion, de-seed the pepper, and coarsely chop them as well.
- Place chopped vegetables and cheese tortellini in a large bowl. Sprinkle desired amount of cheese (feta or mozzarella) and the olive oil and red wine vinegar over the vegetables and tortellini, and then toss it all together. If you are using mozzarella cheese, it will probably melt a bit, which is fine.
- Give the salad a taste, and add salt and pepper as desired. You may also want to add more olive oil or vinegar, depending on your preference. You can eat the salad right away, warm, or save it for later and eat it cold. The flavors will meld and (in my opinion) get better with time, so make sure you make enough for leftovers!
TORTELLINI AND STEAK SALAD
This recipe channels a traditional antipasti salad using mozzarella, tomatoes, olives and artichokes, with the addition of cheese tortellini and sliced steak. Don't skip out on using the marinade from the jarred artichokes to help boost more flavor in the dressing for this salad.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and set aside. Meanwhile, combine the tomatoes, olives, cucumber, artichokes and reserved marinade and the mozzarella in a large bowl. Add the vinegar, Italian seasoning and 2 tablespoons olive oil and toss well.
- Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Slice the steak.
- Add the scallions and cooked tortellini to the tomato mixture and toss until coated. Season with salt and pepper. Divide among bowls and top with the steak.
Nutrition Facts : Calories 870, Fat 44 grams, SaturatedFat 16 grams, Cholesterol 142 milligrams, Sodium 1292 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 53 grams, Sugar 3 grams
TORTELLINI CAPRESE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 0
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.
CHEESE TORTELLINI SALAD
This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing.
Provided by DevDrew
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
- Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
Nutrition Facts : Calories 641 calories, Carbohydrate 52.4 g, Cholesterol 89.9 mg, Fat 36.8 g, Fiber 4.7 g, Protein 28.3 g, SaturatedFat 14 g, Sodium 2047.5 mg, Sugar 4.9 g
TORTELLINI SALAD
Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.
Provided by olivegrower
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g
COLD TORTELLINI SALAD
This is always a hit at cookouts and potlucks. Fast, easy, and delicious!
Provided by Tomas Weaver
Time 2h35m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 42.7 g, Cholesterol 36.7 mg, Fat 18.3 g, Fiber 4.2 g, Protein 13.4 g, SaturatedFat 5.9 g, Sodium 993.3 mg, Sugar 7.7 g
ANTIPASTO SALAD WITH TORTELLINI
Serve this easy Antipasto Salad with Tortellini when you use refrigerated cheese tortellini. You'll definitely get requests for this antipasto salad!
Provided by My Food and Family
Categories Pasta
Time 3h15m
Yield 10 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Prepare dressing mix with oil, vinegar and water as directed on package.
- Combine remaining ingredients in large bowl. Add dressing; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
CHEESE TORTELLINI CAESAR SALAD
Make and share this Cheese Tortellini Caesar Salad recipe from Food.com.
Provided by cooking_geek
Categories < 30 Mins
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine pasta, lettuce, dressing and cheese in medium bowl.
- Toss to coat; top with tomatoes and croutons.
- Season with ground black pepper.
CHEESE TORTELLINI PESTO PASTA SALAD
This is most definately my FAVORITE pasta salad in the world! I have been making it for years, but never wrote it down....well...thanks to Recipezaar I'm learning to "measure", LOL!!!! Very happy to share! This recipe is for a small crowd. If making just for your family, omit the rotini, and add only as much of the rest of the ingredients (about half) that you'd like. Don't worry, it's really simple and easy!
Provided by Wildflour
Categories High In...
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook pastas, set aside to drain and cool a bit.
- In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
- Gently fold in pastas well.
- Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
- Serve immediately, or refrigerate.
- *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
- This salad is best, though, room temp, or even slightly warm.
Nutrition Facts : Calories 538.8, Fat 23, SaturatedFat 8.8, Cholesterol 53.1, Sodium 889.8, Carbohydrate 63.3, Fiber 14.9, Sugar 3.4, Protein 26.1
GREEK TORTELLINI SALAD
If big, bold salads centered around cheesy carbs are your thing, then this tortellini salad inspired by Greek flavors will become your new best friend. The salad can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you'll have a guaranteed dinner winner.
Provided by Kelly Senyei
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
- Add the remaining salad ingredients and toss to combine. Set aside.
- For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
- Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.
TORTELLINI TUNA SALAD
Try our Tortellini Tuna Salad. If you've got a can of tuna and some cheese tortellini, you can make this creamy, family-pleasing Tortellini Tuna Salad.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 6 servings, about 2/3 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate several hours.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 410 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 3 g, Protein 12 g
TORTELLINI SALAD WITH SALAMI AND CHEESE
This is a great, flavorful summer salad. Gets great reviews from everyone. When we make this for picnics there is usually never any left, it goes before all the other salads do. Prep time does not include chilling time.
Provided by embyr23
Categories Peppers
Time 20m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortellinis for minimum cook time as directed on package.
- Drain tortellinis and rinse with cold water.
- Cut broccoli into bite size pieces. I discard most of the stems.
- Put broccoli in saucepan, cover with a few inches of water, and boil for 3 to 4 minutes. Do not overcook!
- Drain broccoli and rinse with cold water.
- Cut green pepper into 1-2" pieces.
- Cut cheese into small cubes.
- Slice the salami into strips using a sharp knife.
- Put everything into a large bowl, sprinkle with some garlic salt, and toss with about half of a 16 oz bottle of salad dressing. You can use more or less depending on your tastes, but half seems to work pretty well.
- Refrigerate for a few hours before serving.
Nutrition Facts : Calories 429.6, Fat 22.8, SaturatedFat 9.4, Cholesterol 64.9, Sodium 1020.5, Carbohydrate 38.5, Fiber 4, Sugar 4.2, Protein 19.9
CHEESE TORTELLINI SALAD
This chilled toss will add color and variety to your holiday spread. Red and yellow peppers provide a delightful crunch, and an easy homemade dressing lends a lively flavor that will tingle taste buds.-Jennifer Kunz, Troy, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Cook tortellini according to package directions., Meanwhile, in a large bowl, combine the arugula, artichokes, onion, peppers and cheese. Drain tortellini; add to arugula mixture., In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 150 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
COLORFUL TORTELLINI PASTA SALAD
I get a lot of requests for this pretty and flavorful pasta salad. I like lighter dressing, so if you like more, you may want to increase the oil and vinegar. I haven't gotten any complaints about this though - only compliments! :) I use dry, tri-color tortellini, but you can use refrigerated tortellini or whatever pasta you like. I think fresh herbs and fresh parmesan cheese (not the powdered stuff in the can!) make a big difference in this recipe. I haven't tried it yet, but I think fresh broccoli would also be nice in this. This recipe makes a ton, so it is great for larger gatherings. The number of servings is a guess!
Provided by Vino Girl
Categories Onions
Time 4h45m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta according to directions on the package.
- When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
- Rinse with cold water and drain well.
- Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
- Combine peppers, onion, and olives in a very large bowl.
- Gently stir in tortellini.
- Pour dressing over salad and lightly toss to coat pasta and vegetables.
- Cover and refrigerate overnight or for at least four hours.
- Just before serving, sprinkle the cheeses on top.
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