FRUITY TORTELLINI SALAD
Being from Vermont, the nation's leading maple syrup-producing state, I use pure maple syrup for a special sweet taste. By adding chicken, this salad can be a light main course. - Vicky McClain, St. Albans, Vermont
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, fruit and chicken if desired. , In a small bowl, whisk the syrup and orange juice; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with cashews just before serving.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 188mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 3g fiber), Protein 7g protein.
WARM TORTELLINI AND ROASTED VEGETABLE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
- Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.
Nutrition Facts : Calories 450 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams
EASY TORTELLINI VEGETABLE SALAD
A quick and easy pasta salad, made with mixed vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
- Cook frozen vegetables as directed on bag; cool.
- In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
EASY TORTELLINI SALAD
A blend of spinach and three-cheese tortellini and marinated artichoke hearts. A perfect summer side dish or main dish! Try my Lite Italian Salad Dressing recipe with this salad!
Provided by Lillian
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 3h25m
Yield 6
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
- Drain well, and allow tortellini to cool.
- Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
- Cover and refrigerate until chilled, at least 3 hours or overnight.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 44.1 g, Cholesterol 64 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 1477.3 mg, Sugar 18.4 g
TORTELLINI FRUIT SALAD
This is a very quick and versatile salad. You may use any combination of fruits. I used this for a picnic and had no leftovers. Prep and Cook times are estimates and do not include refrigerating time.
Provided by Shari2
Categories Pineapple
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook tortellini in boiling water until done.
- Make melon balls from cantaloupe and honeydew.
- Cool tortellini and then mix all ingredients together.
- Refrigerate then serve.
Nutrition Facts : Calories 351.1, Fat 5.8, SaturatedFat 2.8, Cholesterol 31.8, Sodium 288.1, Carbohydrate 65.8, Fiber 3.5, Sugar 28.9, Protein 11.5
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 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
BLUEBERRY TORTELLINI SALAD
Make and share this Blueberry Tortellini Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Strawberry
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
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.
WEEKNIGHT TORTELLINI DINNER SALAD
Enjoy this flavorful salad made using pasta and salad greens for a delicious dinner or side - ready in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 420, Carbohydrate 27 g, Cholesterol 70 mg, Fiber 4 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg
5-INGREDIENT TORTELLINI SALAD
Sometimes simple things are the best. There are just 5 ingredients in this pasta salad and hardly any work! Tortellini, olives, sun-dried tomatoes, pesto sauce, and some mayonnaise for creaminess. This can be served hot or cold.
Provided by trooworld
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and rinse under cold water.
- Combine tortellini with pesto, mayonnaise, olives, and sun-dried tomatoes. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 16.6 g, Cholesterol 87.4 mg, Fat 28.2 g, Fiber 2.2 g, Protein 11.6 g, SaturatedFat 6.8 g, Sodium 598.8 mg, Sugar 1.2 g
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