Tortellini Salad With Thai Dressing Recipes

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!

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:

• 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.

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.

Steps:

• Cook and drain tortellini according to package directions.
• Place in a large bowl.
• To make dressing, combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic, ginger, sugar, hot-pepper flakes, dry mustard and five-spice powder in a small bowl.
• Whisk in oil.
• Toss warm tortellini with dressing.
• Toss in red bell pepper, green onion, snow peas and carrot.
• Add more vinegar and soy sauce to taste, if desired.
• Line a serving platter or individual serving plates with cabbage or spinach leaves.
• Arrange salad over greens.
• Serve at room temperature.

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.