Party Tortellini Salad Recipes

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PARTY TORTELLINI SALAD



Party Tortellini Salad image

"This easy salad with its crowd-pleasing flavors makes a wonderful addition to cookouts and picnics," writes Mary Wilt of Ipswich, Massachusetts. "It's a favorite with folks of all ages."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 6

1 package (19 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
1 medium sweet red pepper, chopped
1/2 cup pimiento-stuffed olives, halved
3/4 cup reduced-fat red wine vinaigrette
1/2 teaspoon salt

Steps:

  • Cook tortellini according to package directions; drain and rinse in cold water. , In a large bowl, combine the tortellini, broccoli, red pepper and olives. Drizzle with dressing and sprinkle with salt; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 156 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 596mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

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

TORTELLINI SALAD



Tortellini Salad image

Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 8

4 ounces prosciutto (about 8 slices)
3 tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
18 ounces cheese tortellini
1 8-ounce package frozen peas (about 2 cups)
1/2 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
1 cup baby arugula
Finely shredded Parmesan, for serving

Steps:

  • Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a parchment paper-lined rimmed baking sheet. Brush lightly with oil, and bake until crisp, about 10 minutes. Let cool completely.
  • In a large pot of boiling, salted water, cook tortellini according to package instructions. Add peas, then immediately drain. Let cool 10 minutes, then toss in a large bowl with lemon zest and juice, and olive oil. Season with salt and pepper.
  • Break prosciutto into large pieces and toss with pasta along with arugula. Serve in bowls topped with cheese.

ITALIAN TORTELLINI SALAD



Italian Tortellini Salad image

Enjoy this flavorful tortellini and vegetable salad - a wonderful Italian-style side dish that's perfect for potluck or party.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese-filled tortellini
3/4 cup garlic and onion-flavored marinara sauce (from 28-ounce jar)
1/4 cup Italian dressing
1 cup broccoli florets
1/2 cup matchstick-cut carrots (from 10-ounce bag)
1 medium red or green bell pepper, chopped (1 cup)
1 package (3.5 ounces) sliced pepperoni, cut in half

Steps:

  • Cook and drain tortellini as directed on package. Rinse with cold water; drain.
  • Mix marinara sauce and dressing in large bowl. Add tortellini and remaining ingredients; toss to mix.

Nutrition Facts : Calories 365, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 3 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 920 mg

TOSSED TORTELLINI SALAD



Tossed Tortellini Salad image

Fresh basil, tomato and a delicious Dijon dressing flavor this tortellini toss for a simple lunch or dinner.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h20m

Yield 6

Number Of Ingredients 9

1 package (9 ounces) refrigerated cheese-filled tortellini
1 package (9 ounces) refrigerated chicken-filled tortellini
4 cups shredded leaf lettuce
3 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 medium tomatoes, chopped (1 1/2 cups)
1/2 teaspoon pepper
3 tablespoons olive or vegetable oil
2 tablespoons cider vinegar
1 tablespoon Dijon mustard

Steps:

  • Cook and drain tortellinis as directed on packages. Mix lettuce, basil, tomatoes and pepper in medium bowl. Stir in tortellinis.
  • Mix oil, vinegar and mustard; toss with tortellini mixture. Cover and refrigerate about 1 hour or until chilled.

Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg

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