Marinated Garden Tortellini Salad Recipes

MARINATED GARDEN TORTELLINI SALAD

Steps:

• Cook tortellini as directed on package to desired doneness, adding broccoli during last minute of cook time. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix remaining ingredients.
• Add cooked tortellini and broccoli to salad; toss gently to coat. Cover; refrigerate at least 3 hours to blend flavors. Stir gently before serving.

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.

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.

TORTELLINI PESTO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
• In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
• In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.