Basil Tortellini Salad Recipes

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FRESH BASIL TORTELLINI SALAD



Fresh Basil Tortellini Salad image

This is a great pasta salad with cheese tortellini and sweet basil. Plan ahead, because it should chill for a couple hours to allow flavors to blend.

Provided by Karen..

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb uncooked dry cheese-filled egg tortellini
1/3 cup olive oil or 1/3 cup vegetable oil
1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil (or 2 tsp dried basil)
1 tablespoon grated parmesan cheese
1/8 teaspoon pepper
1 green onion, chopped
1 medium carrot, peeled and sliced on the diagonal

Steps:

  • Cook tortellini as directed on package.
  • Drain and rinse with cold water.
  • Mix remaining ingredients in a medium bowl.
  • Add tortellini and toss until well combined.
  • Cover and refrigerate at least 2 hours.
  • Toss again before serving with additional parmesan cheese.

Nutrition Facts : Calories 356.5, Fat 17.7, SaturatedFat 4.5, Cholesterol 32.5, Sodium 489, Carbohydrate 38.6, Fiber 1.8, Sugar 2.9, Protein 10.8

BASIL TORTELLINI SALAD



Basil Tortellini Salad image

This is a Sunset magazine recipe that my mom passed on to me. If you make this up ahead of time, the vinegar and oil soak into the pasta, so you might want to taste it before serving and see if you need to add a bit more of one or the other.

Provided by bojmom

Categories     Brunch

Time 16m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb tortellini
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dried basil
1/2 teaspoon pepper
2 cups cherry tomatoes, cut in half
1 cucumber, peeled and thinly sliced

Steps:

  • Cook tortellini according to package instructions.
  • Drain and rinse with cold water.
  • In a large bowl combine oil, vinegar, basil, and pepper.
  • Stir in pasta, tomatoes, and cucumber.
  • Serve.

Nutrition Facts : Calories 409.2, Fat 23.6, SaturatedFat 5.2, Cholesterol 31.8, Sodium 264.3, Carbohydrate 39.7, Fiber 2.5, Sugar 2.9, Protein 11.1

TORTELLINI CAPRESE SALAD



Tortellini Caprese Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

TORTELLINI PASTA SALAD WITH BASIL & PARMESAN



Tortellini Pasta Salad with Basil & Parmesan image

Refrigerated tortellini gives you a head start on this easy pasta salad. Toss with fresh basil and Parmesan to serve.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

2 pkg. (9 oz. each) refrigerated cheese tortellini, uncooked
2 cups cut-up fresh green beans (2-inch lengths), blanched
1 can (15 oz.) cannellini beans, rinsed
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup KRAFT Italian Roasted Red Pepper Dressing
1/2 cup drained roasted red pepper strips
3 Tbsp. thinly sliced fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt. Rinse with cold water; drain.
  • Place pasta in large bowl. Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g

TORTELLINI PESTO SALAD



Tortellini Pesto Salad image

Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.

Provided by Jenny Saunders

Categories     Salad     Vegetable Salad Recipes

Yield 6

Number Of Ingredients 13

1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
¾ cup broccoli florets, blanched
⅓ cup shredded carrots
⅓ cup pitted green olives
1 clove garlic, chopped
½ cup mayonnaise
¼ cup prepared basil pesto
¼ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
  • In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
  • In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g

TOSSED TORTELLINI SALAD



Tossed Tortellini Salad image

Fresh basil, tomato and a delicious Dijon dressing flavor this tortellini toss for a simple lunch or dinner.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h20m

Yield 6

Number Of Ingredients 9

1 package (9 ounces) refrigerated cheese-filled tortellini
1 package (9 ounces) refrigerated chicken-filled tortellini
4 cups shredded leaf lettuce
3 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 medium tomatoes, chopped (1 1/2 cups)
1/2 teaspoon pepper
3 tablespoons olive or vegetable oil
2 tablespoons cider vinegar
1 tablespoon Dijon mustard

Steps:

  • Cook and drain tortellinis as directed on packages. Mix lettuce, basil, tomatoes and pepper in medium bowl. Stir in tortellinis.
  • Mix oil, vinegar and mustard; toss with tortellini mixture. Cover and refrigerate about 1 hour or until chilled.

Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg

PORTOBELLO & BASIL CHEESE TORTELLINI



Portobello & Basil Cheese Tortellini image

With portobello mushrooms and satisfying cheese tortellini, this earthy, elegant dish is perfect for either a quick, casual dinner or a more formal meal. I often use fresh basil from my garden in it. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 package (19 ounces) frozen cheese tortellini
1 pound sliced baby portobello mushrooms
1 small onion, chopped
1/3 cup butter, cubed
2 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil

Steps:

  • Cook tortellini according to package directions., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half., Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to skillet. Stir in cheese and basil.

Nutrition Facts : Calories 679 calories, Fat 48g fat (28g saturated fat), Cholesterol 149mg cholesterol, Sodium 1020mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

SIMPLE YET YUMMY TORTELLINI SALAD



Simple Yet Yummy Tortellini Salad image

I was making pasta salad for a picnic and noticed that I ran out of dressing. All I had was extra-virgin olive oil. So, that's all I used, with some salt. It was so much better this way. Everyone wanted the recipe and then couldn't believe that oil was the only thing on this salad. Please try it this way and if you don't agree, you can always add vinegar or something. But, I don't think you will.

Provided by Deb

Categories     Salad     Pasta Salad     Tortellini Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 (12 ounce) package spinach and ricotta tortellini
1 pint grape tomatoes, halved
½ pound pitted Kalamata olives, halved
2 tablespoons finely shredded fresh basil, or to taste
¼ cup olive oil, or to taste
salt to taste

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.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 39.4 g, Cholesterol 19.7 mg, Fat 33.9 g, Fiber 4.9 g, Protein 12.6 g, SaturatedFat 7 g, Sodium 1132.1 mg, Sugar 2.7 g

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