Summer Red Pepper Tortellini Salad Recipes

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:

• Combine all ingredients in a large serving bowl.
• Cover with plastic wrap and refrigerate several hours, until well chilled.

Steps:

• Dressing:.
• Make this 1 day in advance.
• Mix all ingredients together and blend well. Store in the refrigerator overnight.
• Salad:.
• Put all Salad ingredients in a large bowl, use one cup of salad dressing and mix.

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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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:

• Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large serving bowl. Stir in chicken, olives, pepper, onion and parsley.
• Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste.
• Cover and chill at least 25 minutes. Garnish with fresh parsley sprigs if desired.
• NOTE: Substitute 1 teaspoon dried Italian seasoning for herbes de Provence if desired.

Steps:

• Cook tortellini according to package directions. Rinse under cold water; drain well.
• In large bowl, combine cooked tortellini, cheese, pepperoni, red pepper, and dressing; toss gently.
• Serve over bed of salad greens.

Steps:

• Bring 4 quarts unsalted water to boil; add tortellini, bring back to a boil, and cook according to pkg directions until just tender, about 5 minutes.
• Meanwhile, place bacon on microwave-safe plate lined w/ a paper towel; then cover the bacon w/ another paper towel. Nuke on high for 1-2 mins, until crisp. Remove bacon from microwave and coarsely chop; set aside.
• Slice grape tomatoes in half and place in a large serving bowl. Seed and dice the bell peppers and add to bowl. Rinse and thinly slice green onions, using all the whites and enough of the green tops to make 1/2 cup. Add onions to bowl.
• When tortellini is cooked, drain in colander and rinse under cold tap water. Shake colander to remove as much water as possible. Allow to drain while making the vinaigrette.
• Toss the well-drained tortellini w/ the vegetables in bowl. Add 1/2 cup of dressing to bowl and toss until well coated.
• Serve at once, topping salad w/ bacon.
• OR refrigerate (without bacon) until ready to serve, up to 4 hours. Bring back to room temp and top w/ bacon before serving.
• NOTE: The three different colors of peppers make this salad beautiful but you can use one or two color.
• Quickie Dijon Vinaigrette.
• Place all ingredients in small jar and shake well to combine.
• Store at room temp for up to 10 days.