Quick Easy Tortellini Salad Recipes

TORTELLINI SALAD

Steps:

• Cook the tortellini per package directions. Drain pasta and run under cold water, then place pasta in a large bowl.
• While the pasta is cooking prep the remaining ingredients. When it is done, mix in the cheese, peppers, tomatoes, onion, pepperoni, and basil.
• Pour the dressing over the salad and toss to coat.
• Serve immediately or chill, then toss before serving. Enjoy!

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.

ITALIAN TORTELLINI SALAD (COLD)

Steps:

• In a large salad bowl, add boiled tortellini (you can use pre-boiled tortellini or buy dried tortellini and boil it at home, according to package instructions).
• Add tomatoes, onions, basil leaves, Italian dressing, salt and pepper.
• Mix everything together until
• Cover in saran wrap and chill for 45 minutes to 1 hour so the flavors all marinate together. Serve cold.

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.

GREEK TORTELLINI SALAD

Steps:

• Bring a large pot of salted water to a boil. Add tortellini and cook until al dente.
• Drain tortellini, then rinse well with cold water.
• While pasta is cooking, whisk dressing ingredients (olive oil through sugar) in a small bowl. Season generously with salt and pepper to taste.
• Place tortellini, tomatoes, onion, cucumber, bell pepper, feta, olives, and parsley in a large bowl. Drizzle with dressing, then mix gently to combine.
• Serve immediately or refrigerate until ready to eat. Enjoy!

GREEK TORTELLINI SALAD

Steps:

• Boil the tortellini following package instructions. Drain it and then spread it out onto a baking sheet to cool.
• In a large bowl, whisk the olive oil, vinegar, oregano, salt, and pepper until well combined. Place the diced cucumber, tomatoes, bell pepper, olives, and tortellini in the bowl. Toss or stir to coat everything in the dressing. Add the feta cheese and toss again.
• If making ahead, wait to add the feta cheese before serving the salad. It can be served chilled or at room temperature.

TORTELLINI SALAD

Steps:

• In a very large mixing bowl, whisk together the ingredients of the dressing until well combined. Set aside.
• Cook the tortellini according to package directions and drain well.
• While pasta is still warm, toss it in the mixing bowl with dressing. Allow pasta to cool.
• When dressed pasta has cooled to room temperature, add the rest of the salad ingredients to the pasta and toss well.
• Refrigerate 6 hours, or even better, overnight.
• Toss before serving, adjust seasoning and add olive oil as needed. Topped with fresh Basil and Serve

PESTO TORTELLINI SALAD

Steps:

• Toss all ingredients until well combined.
• Refrigerate until serving (at least an hour).

QUICK & EASY TORTELLINI SALAD

Steps:

• TIP: Finding the correct place to cut off the lower tough-hard stalk of Asparagus was always a challenge until I discovered the following tip. Firmly grip the lowest part of the stalk in one hand and grip the upper floret in the other hand. Start bending the stalk into a upside-down "U" shape until it breaks and discard the lower part. Then cut the upper floret into one inch pieces for the salad. ---------------------------------------------------- 1) Clean and cut Asparagus into one inch pieces. 2) In a pasta pot, heat water until boiling and add Asparagus. Steam for 10 minutes. 3) While Asparagus is cooking, clean and cut strawberries and green onion and set aside. 4) When Asparagus is tender; drain and remove from pasta pot and set aside. 5) Transfer the Tortellini to the pasta pot and steam for two minutes. 6) Drain Tortellini and in a large mixing bowl combine Tortellini, Asparagus, Strawberries, Green Onion and nuts. Drizzle with Raspberry Vinaigrette. 7) Refrigerate for at least 30 minutes or until chilled. Eat as is, or over a bed of lettuce.

PESTO CAESAR TORTELLINI PASTA SALAD

Steps:

• Cook tortellini per package directions. Drain and rinse with cool water.
• In a large bowl, combine tortellini, tomatoes, peas, parmesan cheese, pesto, and caesar dressing and toss until evenly combined.
• Serve immediately, or chill for up to 24 hours.