Creamy Balsamic Tortellini Salad Recipes

TORTELLINI SALAD

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.

CREAMY BALSAMIC TORTELLINI SALAD

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

CREAMY TORTELLINI SALAD

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

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.

EASY TORTELLINI SALAD

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.

CREAMY TORTELLINI

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.

TORTELLINI IN BASIL-BALSAMIC VINAIGRETTE

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.