Charlottes Tortellini Salad Recipes

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CONNIE'S TORTELLINI SALAD



Connie's Tortellini Salad image

Toss satisfying cheese tortellini and mozzarella with refreshing veggies for a substantial potluck salad. Sometimes I keep a bowl of this in the fridge for family members to dig into when they need something fast. - Connie Eaton, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 7

1 package (13 ounces) dried cheese tortellini
1 medium zucchini, halved and sliced
1 cup Italian salad dressing
1 pint grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (11.1 ounces) pitted Greek olives, drained
1 carton (8 ounces) miniature fresh mozzarella cheese balls, drained

Steps:

  • In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 260 calories, Fat 17g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

CHARLOTTE'S TORTELLINI SALAD



Charlotte's Tortellini Salad image

This is a Greek style salad that is delicious! It is hearty enough to serve as the main course.

Provided by Charlotte

Categories     Tortellini Pasta Salad

Time 35m

Yield 6

Number Of Ingredients 12

16 ounces cheese-filled tortellini
1 green bell pepper, thinly sliced
1 red bell pepper, julienned
1 small red onion, julienned
½ cup sliced black olives
½ cup crumbled feta cheese
1 boneless chicken breast half, cooked and sliced into thin strips
¼ cup olive oil
2 teaspoons grated lemon zest, minced
¼ cup lemon juice
2 tablespoons ground walnuts
1 tablespoon honey

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
  • Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
  • In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 32 g, Cholesterol 36.5 mg, Fat 19.5 g, Fiber 3.9 g, Protein 15.4 g, SaturatedFat 5.3 g, Sodium 490 mg, Sugar 6.1 g

CARROT TORTELLINI SALAD



Carrot Tortellini Salad image

Hasel King from Nacogdoches, Texas combines spinach tortellini and carrots to bring color and variety to this tasty chilled pasta recipe. Italian dressing and fragrant basil add lively flavor with minimal effort.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated cheese-filled spinach tortellini
1 package (9 ounces) refrigerated cheese-filled tortellini
2 medium carrots, thinly sliced
2/3 cup Italian salad dressing
2 green onions, sliced
8 to 12 small fresh basil leaves
1 tablespoon grated Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Cook both types of tortellini according to package directions. Drain and rinse in cold water. , In a large bowl, combine tortellini and remaining ingredients. Cover and refrigerate for 2 hours before serving, stirring occasionally.

Nutrition Facts : Calories 328 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 702mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

CHARLOTTE'S TORTELLINI SALAD



Charlotte's Tortellini Salad image

This is a Greek style salad that is delicious! It is hearty enough to serve as the main course.

Provided by Linda

Categories     Tortellini Pasta Salad

Time 35m

Yield 6

Number Of Ingredients 12

16 ounces cheese-filled tortellini
1 green bell pepper, thinly sliced
1 red bell pepper, julienned
1 small red onion, julienned
½ cup sliced black olives
½ cup crumbled feta cheese
1 boneless chicken breast half, cooked and sliced into thin strips
¼ cup olive oil
2 teaspoons grated lemon zest, minced
¼ cup lemon juice
2 tablespoons ground walnuts
1 tablespoon honey

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
  • Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
  • In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 32 g, Cholesterol 36.5 mg, Fat 19.5 g, Fiber 3.9 g, Protein 15.4 g, SaturatedFat 5.3 g, Sodium 490 mg, Sugar 6.1 g

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