TUNA TORTELLINI VEGETABLE SALAD
Looking for a wonderful dinner? Then check out this great salad made with veggies, tuna and pasta.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 4
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain. Toss with remaining ingredients.
- Cover and refrigerate 2 hours.
Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 75 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg
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
TUNA AND VEGETABLE SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.
TORTELLINI TUNA SALAD
Try our Tortellini Tuna Salad. If you've got a can of tuna and some cheese tortellini, you can make this creamy, family-pleasing Tortellini Tuna Salad.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 6 servings, about 2/3 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate several hours.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 410 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 3 g, Protein 12 g
MAIN DISH SALAD WITH TUNA AND VEGETABLES
For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6 as a main dish
Number Of Ingredients 14
Steps:
- In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
- Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
- If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
- Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams
ITALIAN TORTELLINI-VEGETABLE SALAD
Dinner ready in 25 minutes! Here's a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355, Carbohydrate 27 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 8 g
TORTELLINI-TUNA SALAD
Enjoy this cheesy pasta packed with tuna for dinner - ready in just 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 235, Carbohydrate 16 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Cup, Sodium 510 mg, Sugar 5 g
TUNA TORTELLINI SALAD
A change of pace from a standard tuna salad. Line your serving bowl with salad greens and garnish with Parmesan cheese curls made by 'peeling' a piece of Parmesan cheese with a vegetable peeler.
Provided by Annacia
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 517, Fat 20.2, SaturatedFat 5.6, Cholesterol 71.1, Sodium 899.5, Carbohydrate 57.1, Fiber 4.2, Sugar 4.3, Protein 27.7
VEGGIE TUNA SALAD
Three-fourths veggies to one-fourth tuna. Spicy and wholesome! Great on whole wheat pita pockets with spring mix salad tucked in. Spoon onto crackers or make into sandwich; could be mixed into cooled spiral pasta.
Provided by Sara s
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 9.3 g, Cholesterol 18 mg, Fat 6 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 0.9 g, Sodium 984.7 mg, Sugar 2.1 g
TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY
Here's what you need: green beans, baby potato, lemon, olive oil, salt, pepper, paprika, fresh rosemary, fresh thyme, garlic, red bell pepper, mixed greens salad, hard-boiled egg, balsamic vinaigrette, tuna, celery, greek yogurt, salt, pepper, fresh parsley
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375˚F (190˚C).
- On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
- Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
- Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
- Roast for 20 minutes until vegetables are golden brown. Let cool.
- Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
- Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
- Serve with a balsamic vinaigrette, if desired.
- Enjoy!
Nutrition Facts : Calories 565 calories, Carbohydrate 57 grams, Fat 19 grams, Fiber 9 grams, Protein 41 grams, Sugar 14 grams
TORTELLINI VEGETABLE SALAD
Not only is this salad wonderfully colorful, it takes very little time to prepare. I like to serve it for luncheons or light suppers...it's sure to please pasta lovers!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water., In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled.
Nutrition Facts :
TUNA TORTELLINI PASTA SALAD
This is a delicious change of pace from a standard tuna salad. Line your serving bowl with salad greens and garnish with Parmesan cheese curls made by 'peeling' a piece of Parmesan cheese with a vegetable peeler.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- COMBINE pasta, green beans, green onions, tuna, and olives in a large bowl. Combine mayonnaise, vinegar and celery salt in a small bowl; stir into pasta mixture. Season with salt and pepper.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 51.2 g, Cholesterol 82.9 mg, Fat 31 g, Fiber 4.7 g, Protein 28.1 g, SaturatedFat 7 g, Sodium 921.9 mg, Sugar 6.3 g
VEGGIE TORTELLINI SALAD
"My family always asks for and enjoys this salad when we have special gatherings," shares Patricia Mallon from Yakima, Washington. "It also works great for potlucks since it's so quick and easy to prepare." TIP: To turn the Veggie Tortellini Salad into an easy stand-alone meal mainstay, try adding grilled chicken strips, pepperoni or Italian salami. Serve with slices of crusty bread and iced sun tea.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 15-20 servings.
Number Of Ingredients 18
Steps:
- Cook the tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, broccoli, celery, carrots, red pepper, onion, artichokes and olives. , In a blender, combine the first eight dressing ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and chill until serving.
Nutrition Facts :
TUNA AND TORTELLINI
Incredibly simple, and really good. Start to finish about 10 minutes, and my family says it tastes like good restaurant fare. The key is to use ONLY high quality ingredients. Tuna packed in olive oil is also sometimes called "tonno".
Provided by MJaz9053
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 921.8, Fat 27.3, SaturatedFat 9.8, Cholesterol 122.9, Sodium 1160.6, Carbohydrate 112.1, Fiber 7.7, Sugar 3.6, Protein 57.5
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