Peggis Tortellini Salad Recipes

TORTELLINI CAPRESE SALAD

Steps:

• Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

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.

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.

TORTELLINI SALAD

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.

CHEESE TORTELLINI PESTO PASTA SALAD

Steps:

• Cook pastas, set aside to drain and cool a bit.
• In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
• Gently fold in pastas well.
• Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
• Serve immediately, or refrigerate.
• *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
• This salad is best, though, room temp, or even slightly warm.

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.

PESTO TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.

TORTELLINI WITH PEAS

Steps:

• In a large pot of boiling salted water, cook tortellini about 2 minutes less than package instructions. Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup pasta water, drain. Set aside pasta and peas.
• Melt butter in pasta pot over medium-low heat. Add garlic; cook until fragrant, about 1 minute. Discard garlic.
• To pasta pot, add pasta and peas, Parmesan, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesan if desired.

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.

VEGGIE TORTELLINI SALAD

Steps:

• Cook the tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, broccoli, celery, carrots, red pepper, onion, artichokes and olives. , In a blender, combine the first eight dressing ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and chill until serving.

GRILLED VEGGIE TORTELLINI SALAD

Steps:

• Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
• Then grill till browned about 2-3 minutes each side.
• In a blender blend garlic,olive oil,balsamic vinegar,.
• rosemary.
• Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
• Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.

PEGGI'S TORTELLINI SALAD

Steps:

• Thaw Tortelleni noodles. Do not cook. Add all remaining ingredients, using only as much of the salad dressing as needed to coat the salad but not be swimming in dressing. Salt & pepper to taste. Refrigerate at least 4 hours for full flavor, preferably 3 days or more for the best flavor.