TORTELLINI SALAD WITH SUN-DRIED-TOMATO AND BALSAMIC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
- Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
- Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled.
TORTELLINI SALAD WITH GRILLED TOMATO VINAIGRETTE
This is a great recipe to bring to a buffet or picnic. This tortellini salad is entirely dependent on the quality of the ingredients so try to get the best quality salami and provolone cheese. This salad is best served at room temperature.
Provided by Nicole
Categories Vinaigrette Dressing
Time 40m
Yield 6
Number Of Ingredients 21
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Preheat oven broiler and place halved tomatoes on a sheet pan 6 inches from the broiler. Broil skin side up until the skin is wrinkled and partially blackened.
- Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper.
- In a large bowl, combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, parsley, rosemary and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 31.8 g, Cholesterol 43.1 mg, Fat 38.4 g, Fiber 2.4 g, Protein 16 g, SaturatedFat 10.6 g, Sodium 746.9 mg, Sugar 4.9 g
GRILLED VEGETABLE TORTELLINI SALAD
Here's the breakout star of the grilled vegetable salad circuit. (Partly because it's a cinch to make. Mostly because it's delicious.)
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Brush 1/4 cup dressing evenly onto mushrooms and peppers.
- Grill 5 min. on each side or until crisp-tender. Cool slightly.
- Combine grilled vegetables, tortellini, cheese and onions in large bowl. Add remaining dressing; mix lightly.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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 SALAD WITH TOMATOES AND PEAS
This is one of my standard pasta salads for potlucks or parties. It's vegetarian and so good! Don't skimp with the dressing because the tortellini soak up a lot of dressing. I estimated the dressing amounts, so you just need to taste for yourself.
Provided by Toi
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 3h
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
- Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
- Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
- Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 54.6 g, Cholesterol 51.1 mg, Fat 19.5 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7 g, Sodium 694.5 mg, Sugar 5.8 g
GRILLED VEGGIE TORTELLINI SALAD
Make and share this Grilled Veggie Tortellini Salad recipe from Food.com.
Provided by Rita1652
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
- Then grill till browned about 2-3 minutes each side.
- In a blender blend garlic,olive oil,balsamic vinegar,.
- rosemary.
- Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
- Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.
ANTIPASTO TORTELLINI AND TOMATO SALAD
Pasta salad is dinner-ready in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and drain tortellini as directed on package. Rinse with cold water; drain.
- Cut up large pieces in Giardiniera vegetable mix. In large bowl, mix tortellini, vegetable mix and remaining ingredients except dressing. Add dressing; toss to coat. Serve immediately, or refrigerate up to 2 hours.
Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2, Fiber 6 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 8 g, TransFat 0 g
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