Tortellinisaladwithfreshherbtomatovinaigrette Recipes

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.

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:

• Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes. , Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside. , In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined., Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours. , Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick.

Steps:

• Mix flour and salt in a bowl.
• Create a well with the flour and salt.
• Whisk together the three eggs, oil and water thoroughly.
• Add wet ingredients little by little to center of flour well, mixing gradually until dough becomes a ball.
• Turn onto a lightly floured surface, and knead until ball is smooth and elastic.
• Add more water if necessary.
• Allow to rest for thirty minutes in a lightly oiled bowl, covered with plastic wrap.
• After thirty minutes, cut dough into circles that are approximately 2 inches in diameter.
• Place 1/2 to 3/4 tsp of filling in center of dough circle, fold over into a half moon shape, and then join edges around your finger, forming a circle shape.
• Cook tortellini in 2-3 batches, in hot salty boiling water for 6 minutes or until firm.
• Drain, and then add to sauce!

Steps:

• Bring a large pot of water to the boil.
• Add tortellini, bring back to the boil.
• Cook for 5 minutes, drain.
• In the same pot add olive oil.
• Saute bacon and onion.
• Add remaining ingredients, simmer until cooked.
• Add tortellini back into pan, stir through and serve.

Steps:

• Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
• Add the pasta and cook till just tender. Drain well.
• Heat butter in another saucepot and add cooked pasta, parsley, oregano, pepper and half the cheese.
• Stir gently until heated through and combined well.
• Transfer to a serving dish and sprinkle with the remaining cheese.

Steps:

• Cook Tortellini as directed on package.
• Drain; rinse with hot water.
• In large skillet, sauté garlic in oil 2 minutes.
• Stir in wine, salt, pepper and Tortellini.
• Simmer over low heat 5 minutes or until thoroughly heated.
• Toss with 1/4 cup chopped fresh parsley, if desired.