Tortellini Tuna Salad Recipes

Steps:

• Combine ingredients.
• Refrigerate several hours.

Steps:

• Cook tortellini to desired doneness as directed on package, adding carrots during last minute of cooking time. Drain; rinse with cold water. Drain well.
• Meanwhile, in large bowl, combine all remaining ingredients.
• Add cooked tortellini and carrots; mix well. Serve immediately, or cover and refrigerate until serving time.

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.

Steps:

• Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

Steps:

• In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain. Toss with remaining ingredients.
• Cover and refrigerate 2 hours.

Steps:

• In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
• Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
• Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.

Steps:

• Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
• Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

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.

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 tortellini, green beans, tuna, tomato, olives and green onions in a large bowl.
• Combine mayonnaise, vinegar and celery salt in a small bowl.
• Stir mayonnaise mixture into pasta mixture. Season with salt and ground black pepper.

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.

Steps:

• Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain.
• Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool.
• Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.

Steps:

• In a saucepan with boiling salted water, cook pasta until tender. Drain and let cool down.
• In a salad bowl, mix all ingredients. Add salt and pepper.

Steps:

• Cook tortellini according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl. , Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled.

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:

• Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
• Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
• Allow to sit, covered and chilled for about an hour so flavors can blend.

Steps:

• Cook the tortellini in boiling water for about 11 minutes, or according to package directions.
• Turn out into colander and let drain.
• While the tortellini is draining, combine the tuna, soup, mushrooms and 1 cup of the cheese in the tortellini pot.
• Add the drained tortellini and the frozen peas; mix lightly to coat.
• Spoon mixture into an 8X8 square baking dish. Sprinkle with remaining cheese.
• Sprinkle crushed chips over casserole.
• Bake in 350 degree oven for 25-30 minutes.
• Serve with crusty dinner rolls and a green salad for a complete meal!

Steps:

• Cook the pasta in boiling, salted water, with about 1 tbs olive oil. for 3-5 minutes - until the tortellini floats to the surface. Do not overcook.
• Microwave the broccoli for about 3-4 minutes - till warm, but not soft.
• Drain pasta.
• Meanwhile, unceremoniously dump the canned tuna (with oil) into the pot.
• Add pesto, olive oil, garlic powder and salt if desired.
• Toss together, then add drained pasta and broccoli.
• Toss all together, gently, until mixed.
• Top each serving with freshly grated cheese, and a sprig of fresh basil, if you are lucky enough to have some handy.
• Enjoy.