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
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 & BOW TIE PASTA SALAD
This is the best tasting Italian Style Pasta salad I have ever eaten. I received this recipe from a caterer at our church Cyndy Totten, who gave me permission to post her recipes. Cooking time is cooling time in the refrigerator.
Provided by CarrolJ
Categories European
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Drain the precooked Tortellini and Bow Tie Pasta in a large colander.
- Rinse both pastas under cold water until completely cooled.
- Drain completely and set aside.
- In a large salad bowl, toss together the Salad Pastas and Vegetables.
- Add the Dressing and Spices and toss everything well.
- Refrigerate until time to serve.
- This salad develops more flavor the longer it refrigerates so it can be made the night before if desired.
- Lightly toss just prior to serving.
Nutrition Facts : Calories 807.9, Fat 55.8, SaturatedFat 18.5, Cholesterol 97.1, Sodium 2211.6, Carbohydrate 51.2, Fiber 2.9, Sugar 9.8, Protein 26.3
CREAMY TORTELLINI SALAD
from William Sonoma. We had this at an engagement party recently and I was so happy to be told where the recipe is from! If you want to use dried herbs to taste, go ahead and just use your best judgement and use them to your taste.
Provided by SarahBeth
Categories Lunch/Snacks
Time 40m
Yield 1 bowl pasta, 4 serving(s)
Number Of Ingredients 12
Steps:
- Set a large pot of water on to boil according to package directions.
- Next, make the dressing, in a small bowl, using a wooden spoon, mix together the cream cheese, yogurt, dill, chives and garlic until smooth. Season with salt and pepper. Set the dressing aside.
- Next, add pasta to water when it is boiling and cook according to package directions.
- Meanwhile, shred the carrot set the shredded carrot aside.
- When pasta has about 3 minutes to go add the green beans to the pot.
- When the pasta has about 1 minute to go add the carrot to the pot.
- Drain and Rinse the pasta and vegetables with cold water and drain well again.
- Dump the drained pasta and vegetables into a serving bowl. Add the dressing and the milk. Gently toss the salad with the wooden spoon until well blended. Season with salt and pepper. Serve warm or chilled.
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
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.
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- In a large bowl, combine tortellini, salami, pepperoni, artichokes, tomatoes, provolone cheese, olives, onion, and parsley.
- To make the Red Wine Vinaigrette, in a small bowl, whisk together all vinaigrette ingredients. Pour over tortellini mixture and toss until evenly coated. Serve immediately or cover and refrigerate until ready to serve.
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- Add all the ingredients for the dressing into a mason jar or small bowl and mix together well, then set aside.
- Cook the pasta to al dente according to the package instructions (add in a few tablespoons of salt to the water for more flavor). While the pasta is cooking, start preparing the other ingredients. Drain the pasta once cooked, and allow it to cool while you finish prepping the other ingredients.
- Add the cucumber, tomatoes, salami, olives, pepperoncini, artichoke hearts, onions, mozzarella cheese, chopped parsley, and pasta to a large mixing bowl.
ITALIAN TORTELLINI SALAD - VALERIE'S KITCHEN
From fromvalerieskitchen.com
- Cook tortellini according to package directions, being careful not to overcook. Rinse cooked pasta with cold water and drain well. Transfer to a large mixing bowl.
- While tortellini is cooking, place all dressing ingredients in a container with a tight-fitting lid (like a mason jar) and shake until well combined (and then shake a little more!). Alternately, whisk ingredients together in a small bowl.
- Drizzle half of the dressing over the cooked and cooled tortellini and toss to combine to prevent it from sticking together. Add remaining salad ingredients, except Parmesan and pine nuts, and toss. Add as much of the remaining dressing as desired. Garnish with Parmesan and pine nuts and serve.
ITALIAN TORTELLINI SALAD - A FAMILY FEAST®
From afamilyfeast.com
- Make the dressing by putting all dressing ingredients except olive oil in a medium bowl and whisk. Very slowly drizzle in the olive oil while whisking. This step should take at least two minutes. Set the dressing aside.
- Place a medium sauce pan filled ¾ with water over a burner and bring to a boil. Plunge in broccoli and after 30 seconds, remove to paper towels to drain and cool.
- When water has returned to a boil, add both packages of the tortellini and cook according to package directions.
HOW TO MAKE CHEESE TORTELLINI PASTA SALAD WITH ITALIAN ...
From soapdelinews.com
- Add tortellini and boil for 10 minutes or until al dente. Drain the tortellini and rinse well with cold water. Place chilled tortellini in a large bowl.
- While the pasta cooks, wash and dry all produce. Then prep the tomatoes, pepperoncini, pepperoni slices and cucumber. Cut the tomatoes in half. Cut off the ends of the cucumbers then cut into slices. Remove the ends for the pepperoncini and cut in half. Take out the seeds, then slice into bite size pieces. Then cut the pepperonis in half.
ITALIAN TORTELLINI SALAD {PERFECT PASTA SALAD} - TWO PEAS ...
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- Cook the tortellini to al dente, according to package instructions. Drain and rinse with cold water. Place the tortellini in a large bowl.
- Add the tomatoes, olives, red bell pepper, onion, salami, pepperoncini, Parmesan cheese, and basil. Drizzle with desired amount of dressing and toss well. Season with salt and pepper, to taste. Serve at room temperature or chilled. You can garnish with extra basil and Parmesan cheese, if desired.
ITALIAN TORTELLINI PASTA SALAD RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
- Cook the tortellini to al dente according to package instructions. Strain and place until cool, running water until no longer steaming. Drain well and transfer to a large mixing bowl.
- Pour 1/4 cup of dressing over the pasta, season with salt and pepper, toss to coat, and set aside.
- Add the remaining ingredients, drizzle with an additional 1/2 cup of Italian dressing, and toss to combine.
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- In a small jar, pour olive oil, red wine vinegar, dried basil, garlic powder, and dried oregano. Seal the jar and shake to combine.
BEST ITALIAN PASTA SALAD WITH TORTELLINI! - CARLSBAD CRAVINGS
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- Prepare Italian Dressing according to directions. Refrigerate until ready to use then shake or whisk to recombine before using.
- Cook tortellini in salted water according to package directions. Rinse with cool water, drain and add to a large serving bowl. Pour half of the dressing over the warm pasta and toss to combine. Add the remaining salad ingredients to the tortellini.
- If serving within the hour: toss with desired amount of remaining dressing. Although you can serve salad immediately, I highly recommend refrigerating for at least 30 minutes for the flavors to meld and salad to chill.
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- In a large salad bowl, add boiled tortellini (you can use pre-boiled tortellini or buy dried tortellini and boil it at home, according to package instructions).
5 MINUTE ITALIAN SALAMI TORTELLINI SALAD - OH SWEET BASIL
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- Prepare the tortellini by heating a pot of water over medium high heat, salting the water until it tastes like salt water.
ITALIAN TORTELLINI SALAD - WILL COOK FOR SMILES
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- Cook tortellini according to the package, drain well and transfer into a large mixing bowl. Drizzle with a little bit of olive oil so it won't stick together and let it cool to room temperature, stirring occasionally.
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- I added salt to the boiling water for more flavor, but it's not necessary.) Drain the tortellini and add to a large bowl.
- Drizzle with a little olive oil so that they don't stick together.Chop the pepperoni into quarters and add to the bowl.Add the chopped mozzarella, chopped Parmesan, green onions, cherry tomatoes, black olives (halved if you want), artichoke hearts, and pepperoncinis to the bowl.Add the balsamic vinegar, olive oil, Italian seasoning, garlic cloves, and salt and pepper to a blender and blend until smooth.
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- Cook the tortellini per package directions. Drain pasta and run under cold water, then place pasta in a large bowl.
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- Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, cucumber, olives, mozzarella cheese balls, and italian salami to a large bowl.
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- Cook the cheese tortellini according to package directions. Drain and rinse gently with cold water.
- Add cooled tortellini to a large bowl. Top with the pepperoni, tomatoes, artichokes, onion, mozzarella, and olives. Mix gently. Add the parmesan and Italian dressing, mix well to combine. Sprinkle on the Italian seasoning and pepperoncini peppers.
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- Meanwhile, in a small bowl whisk together your mayonnaise, Italian dressing, parmesan cheese, parsley and black pepper until combined.
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