TORTELLINI SALAD
Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a parchment paper-lined rimmed baking sheet. Brush lightly with oil, and bake until crisp, about 10 minutes. Let cool completely.
- In a large pot of boiling, salted water, cook tortellini according to package instructions. Add peas, then immediately drain. Let cool 10 minutes, then toss in a large bowl with lemon zest and juice, and olive oil. Season with salt and pepper.
- Break prosciutto into large pieces and toss with pasta along with arugula. Serve in bowls topped with cheese.
MINTED TORTELLINI SALAD
A beautiful salad with the contrast of deep green and the white pasta with a nice hint of mint. Great for a summer get-together. Cooking time includes time to chill.
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the tortellini to desired doneness as directed on package. Drain and rinse with cold water.
- In large bowl, combine oil, lemon juice, honey, oregano, mint and salt; mix well.
- Add tortellini; stir to coat. Cover and refrigerate 1 to 2 hours or until chilled.
- Just before serving, add spinach, walnuts and cheese; toss gently. Serve immediately.
- Makes 6 (1 cup) servings.
Nutrition Facts : Calories 223.8, Fat 11.2, SaturatedFat 3.4, Cholesterol 23.4, Sodium 329.1, Carbohydrate 24.4, Fiber 1.4, Sugar 3.8, Protein 7.2
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 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
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.
TORTELLINI SALAD
I like this recipe because you can make it ahead of time. It's the perfect size for your lunch. You can vary the dressing to suit your taste.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cook tortellini according to package directions. Drain and rinse in cold water. In a bowl, combine tortellini with all of the remaining ingredients; toss gently to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
GREEK TORTELLINI SALAD
A bold homemade dressing gives this pasta salad a burst of flavor. Watch it disappear from your buffet table. -Sue Braunschweig, Delafield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives. , In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese.
Nutrition Facts :
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