EASY TORTELLINI SALAD
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
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
EASY TORTELLINI VEGETABLE SALAD
A quick and easy pasta salad, made with mixed vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
- Cook frozen vegetables as directed on bag; cool.
- In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
WARM TORTELLINI AND ROASTED VEGETABLE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
- Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.
Nutrition Facts : Calories 450 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams
WARM GARLIC & HERB TORTELLINI SALAD
Warm tortellini and roasted vegetables are elevated with a tangy Italian garlicky herb dressing along with a little salami and fresh herbs. Perfect for a weeknight dinner or as a side for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly.
- Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.
TORTELLINI VEGETABLE SALAD
Not only is this salad wonderfully colorful, it takes very little time to prepare. I like to serve it for luncheons or light suppers...it's sure to please pasta lovers!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water., In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled.
Nutrition Facts :
LAYERED VEGGIE TORTELLINI SALAD
Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. -Dennis Vitale, New Preston, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese. , In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.
Nutrition Facts : Calories 286 calories, Fat 20g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 374mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
MARINATED TORTELLINI AND VEGETABLE SALAD
I came across this recipe through Kraft Canada. Every time I serve this salad, I get compliments and hands out looking for the recipe!! lol I hope all of you that try will agree:)
Provided by Auntie TT
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Combine vegetables and olives; stir in dressing.
- Cover& marinate in fridge for several hours or overnight.
- Drain and reserve dressing.
- Toss together; pasta& vegetable mixture and parsley.
- Spoon veggie mix onto serving platter lined with lettuce or whatever greens you have on hand.
- Sprinkle with Feta cheese and Serve with reserved dressing.
Nutrition Facts : Calories 103.4, Fat 7.7, SaturatedFat 3.3, Cholesterol 16.7, Sodium 508, Carbohydrate 6.2, Fiber 2.3, Sugar 2.5, Protein 3.7
SIMPLE YET YUMMY TORTELLINI SALAD
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
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
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