Bruschetta Style Tortellini Salad Recipes

BRUSCHETTA-STYLE TORTELLINI SALAD

Steps:

• In medium bowl, mix dressing ingredients.
• Cook and drain tortellini as directed on package. Rinse with cold water to cool; drain. In large bowl, toss tortellini with dressing, mushrooms, cheese, onion, olives and pepperoni; stir in reserved tomato juice.
• Cover and refrigerate 1 to 4 hours before serving.

BRUSCHETTA SALAD

Steps:

• Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

HERBED CHEESE TORTELLINI TOPPED WITH BRUSCHETTA

Steps:

• Let's make the Bruschetta topping first since it can sit for the longest,.
• First dice the tomatoes into 1/4 inch sized pieces without mashing them up and put them in a large bowl.
• Next finely chop the onion and add that to the bowl also.
• Mince the garlic and toss that into your bowl.
• Then chop 4-6 leaves of the basil and add that to the bowl.
• Toss in your Olive Oil, Salt and Pepper and mix them together thoroughly.
• Finely cover and place in the refrigerator until you drop your tortellin into the water *The bruschetta should be around room temperature when you put it on top of the tortellini*.
• Next let's prepare the Herbed Cheese Filling;.
• First place all your ingredients together in a medium sized bowl and mix thoroughly with a fork.
• Then cover and refrigerate until needed.
• Now let us prepare the Pasta Dough;.
• First mix your Flour, Egg Yolks, Salt, and Olive Oil together in a large bowl until the mix forms a ball.
• Then place your dough on a lightly floured surface and kneed for about 10 minutes.
• Tightly wrap your dough with plastic wrap and let rest for at least 30 minutes.
• Cut the dough in half and re-wrap one half until finished with the first *then repeat from this step for the 2nd half of the dough*.
• Flatten the dough into a rectangle until it is able to fit into your pasta maker and run it through gradually decreasing the thickness until it is about 1/8 inch thick.
• Then cut the dough into 3 inch squares.
• Now make the egg wash with the egg whites from the filling and about 1Tbsp of water then brush on each tortellini.
• Place about 1Tbsp of Herbed Cheese Filling on each tortellini and fold together ensuring to get all of the air out from between the pasta.
• Now the finishing touches on the meal;.
• Boil a large pot of salted water on the stove and add about 12-24 tortellini to the pot.
• Boil the tortellini for about 4 minutes and then drain and arrange them on your plate.
• Next top each tortellini with some Bruschetta.
• Finally garnish with a little sprig of fresh Rosemary and top with a sprinkle of Parmesan.

TORTELLINI SALAD

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.

5-INGREDIENT TORTELLINI SALAD

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.