Creamy Balsamic Tortellini Salad Recipes

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TORTELLINI SALAD



Tortellini Salad image

Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.

Provided by olivegrower

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package refrigerated cheese tortellini
4 ounces sliced pepperoni, quartered
2 green onions, sliced
1 (2.25 ounce) can sliced black olives
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
⅓ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste

Steps:

  • Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
  • Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
  • Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g

CREAMY BALSAMIC TORTELLINI SALAD



Creamy Balsamic Tortellini Salad image

Whoever invented refrigerated cheese tortellini, we salute you! It's what makes this awesome antipasto-style salad a breeze to prepare.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield 10 servings, 1 cup each

Number Of Ingredients 8

3 cups refrigerated cheese tortellini, cooked, rinsed until cooled
2 tomatoes, chopped
1 cup drained canned artichoke hearts, chopped
1 green pepper, chopped
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
1/2 cup thinly sliced fresh basil
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Sweet Balsamic Vinaigrette Dressing

Steps:

  • Combine ingredients.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 4 g, Protein 14 g

CREAMY TORTELLINI SALAD



Creamy Tortellini Salad image

from William Sonoma. We had this at an engagement party recently and I was so happy to be told where the recipe is from! If you want to use dried herbs to taste, go ahead and just use your best judgement and use them to your taste.

Provided by SarahBeth

Categories     Lunch/Snacks

Time 40m

Yield 1 bowl pasta, 4 serving(s)

Number Of Ingredients 12

3 ounces cream cheese, softened
1/2 cup plain yogurt
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
1 small garlic clove, finely chopped
salt & freshly ground black pepper, to taste
2 teaspoons salt, plus more, to taste
1 large carrot, peeled
9 ounces fresh cheese-filled tortellini (about 2 cups)
1/4 lb green beans, ends trimmed, cut into 1-inch pieces
2 tablespoons milk
fresh ground pepper, to taste

Steps:

  • Set a large pot of water on to boil according to package directions.
  • Next, make the dressing, in a small bowl, using a wooden spoon, mix together the cream cheese, yogurt, dill, chives and garlic until smooth. Season with salt and pepper. Set the dressing aside.
  • Next, add pasta to water when it is boiling and cook according to package directions.
  • Meanwhile, shred the carrot set the shredded carrot aside.
  • When pasta has about 3 minutes to go add the green beans to the pot.
  • When the pasta has about 1 minute to go add the carrot to the pot.
  • Drain and Rinse the pasta and vegetables with cold water and drain well again.
  • Dump the drained pasta and vegetables into a serving bowl. Add the dressing and the milk. Gently toss the salad with the wooden spoon until well blended. Season with salt and pepper. Serve warm or chilled.

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

EASY TORTELLINI SALAD



Easy Tortellini Salad image

A blend of spinach and three-cheese tortellini and marinated artichoke hearts. A perfect summer side dish or main dish! Try my Lite Italian Salad Dressing recipe with this salad!

Provided by Lillian

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package dried spinach tortellini
1 (8 ounce) package dried three-cheese tortellini
1 cup grape tomatoes, halved
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives, drained
½ red onion, thinly sliced
¼ cup grated carrots
1 ½ cups oil and vinegar dressing

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
  • Drain well, and allow tortellini to cool.
  • Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
  • Cover and refrigerate until chilled, at least 3 hours or overnight.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 44.1 g, Cholesterol 64 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 1477.3 mg, Sugar 18.4 g

CREAMY TORTELLINI



Creamy Tortellini image

An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

3 cups refrigerated cheese tortellini
2 teaspoons minced garlic
2 tablespoons canola oil
1 envelope vegetable soup mix
2 cups half-and-half cream
1/4 cup minced fresh parsley
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.

Nutrition Facts : Calories 263 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

TORTELLINI IN BASIL-BALSAMIC VINAIGRETTE



Tortellini in Basil-Balsamic Vinaigrette image

Crisp carrots, broccoli and tender pasta are blended with a dressing that lends a little sweetness to this savory side or meatless main dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 10

1 package (9 oz) refrigerated tricolor cheese-filled tortellini
1/4 cup balsamic or cider vinegar
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons olive or vegetable oil
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic, finely chopped
1 medium carrot, sliced (1/2 cup)
2 cups broccoli florets
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Cook and drain tortellini as directed on package. Rinse with cold water; drain.
  • In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended. Stir in carrot, broccoli, onions and tortellini until coated.

Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg

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Top Asked Questions

How to make tortellini salad?
Place the tortellini in a large bowl. Add the goodies, the tomatoes, olives, red bell pepper, onion, salami, pepperoncini, Parmesan cheese, and basil. Drizzle with Italian dressing, making sure the salad is well coated, and toss well. Season with salt and pepper, to taste. Serve the salad at room temperature or chilled.
How to cook tortellini pasta with balsamic vinegar?
Pour the olive oil and balsamic vinegar into a jar with a lid; season with salt and pepper, to taste. Set aside. Cook tortellini according to package directions in a large pot of salted water of high heat. Reserve ¼ cup of the pasta water and drain.
How to cook tortellini pasta with caesar dressing?
Drain and rinse with cold water. Add tortellini to a large bowl. Add caesar dressing to the pasta and toss to coat. Add tomatoes, olives, green onion, basil pesto, salt and pepper and garlic powder and toss to combine. Add sunflower seeds and 1/3 cup fresh parmesan cheese and toss to combine. Serve warm or cold.
What to do with tortellini pasta?
Cook the tortellini per package directions. Drain pasta and run under cold water, then place pasta in a large bowl. While the pasta is cooking prep the remaining ingredients. When it is done, mix in the cheese, peppers, tomatoes, onion, pepperoni, and basil. Pour the dressing over the salad and toss to coat.

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