Cheese And Spinach Tortellini Pasta Salad Recipes

SPINACH CHEESE TORTELLINI PASTA SALAD

Steps:

• Boil the tortellini to package instructions - 7 minutes and drain and add to a large mixing bowl.
• Next, add the tomatoes, parmesan cheese, parsley and a pinch of salt and pepper and toss to combine.
• In a small mixing bowl add all the vinaigrette ingredients and whisk well and then pour over the pasta salad and gently toss to coat. Transfer the pasta salad to a serving dish and enjoy! :)
• This recipe is so easy, fast and delicious and perfect for hanging by the pool or grilling out!

SPINACH AND TORTELLINI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

CHEESE-FILLED TORTELLINI SALAD

Steps:

• Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.
• Shake all Basil-Caper Dressing ingredients in tightly covered container. In large glass or plastic bowl, place tortellini and all remaining Tortellini Salad ingredients. Add dressing; toss until evenly coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Toss before serving.

SPINACH CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add the spinach and tomato; cook and stir for 3 minutes. Stir in the remaining ingredients., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Cook 2-3 minutes or until bubbly.

TORTELLINI AND SPINACH PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the spinach, basil, and scallions, Gouda and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

TORTELLINI SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, tortellini and Parmesan cheese. Drizzle with dressing; toss to coat.

CREAMY BAKED TORTELLINI WITH SPINACH

Steps:

• Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.
• Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.
• Add tortellini and spinach, stirring until it's just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.

TORTELLINI SPINACH SALAD WITH SESAME DRESSING

Steps:

• Combine dressing ingredients (oil through black pepper) in a jar, shaking to combine (or whisk together in a small bowl).
• Cook tortellini according to package directions, being sure not to overcook. Drain and transfer to a large serving bowl.
• Stir the bell pepper, tomato and onion with the tortellini. Pour half of the dressing over and toss well.
• Let marinate for at least 30 minutes, or up to 8 hours. (Cover and chill if longer than 1 hour. Bring to room temperature before serving.).
• Just before serving, stir the spinach into the tortellini mixture. Pour on the remaining dressing and toss well. Sprinkle on the sesame seeds and toss again.
• *Note: To toast sesame seeds, place in a small, dry skillet and toast over medium heat until they begin to pop and smoke slightly, about 3 minutes. Let cool. Be careful not to burn them!

TORTELLINI AND SPINACH BAKE

Steps:

• Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
• Add the tomatoes.
• Defrost the spinach, squeeze out most of the excess water and add the garlic.
• Season with salt and pepper to taste.
• Add to the pasta and tomatoes, mix well.
• Top with feta cheese.
• In a bowl mix the soured cream and single cream.
• Season with salt and pepper to taste (don't hold back).
• Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
• Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.