Italian Tortellini Vegetable Salad Recipes

EASY TORTELLINI VEGETABLE SALAD

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.

ITALIAN TORTELLINI SALAD

Steps:

• Bring a medium pot of water to a boil and cook tortellini according to package directions.
• Cool completely by running under cold water.
• Combine all ingredients and refrigerate for 2 hours before serving.

ITALIAN TORTELLINI-VEGETABLE SALAD

Steps:

• In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
• Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
• Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.

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.

LAYERED VEGGIE TORTELLINI SALAD

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.

TORTELLINI VEGETABLE SALAD

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.

VEGETABLE TORTELLINI SALAD

Steps:

• Cook pasta according to package. Drain and cool.
• Cut broccoli into flowerettes.
• Drain and slice black olives.
• Do not drain the artichokes.
• Mix all ingredients together.
• Toss in cooled tortellini.
• Chill 2 hours & add grape tomatoes sliced in half just before serving.
• NOTE: Cool pasta down by running cold water over it after draining.

MARINATED TORTELLINI AND VEGETABLE SALAD

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.

TORTELLINI SALAD WITH TOMATOES AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
• Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
• Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
• Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.