Spinach Cheese Tortellini Pasta Salad Recipes

SPINACH AND TORTELLINI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

SPINACH CHEESE TORTELLINI PASTA SALAD

Steps:

• Boil the tortellini to package instructions - 7 minutes and drain and add to a large mixing bowl.
• Next, add the tomatoes, parmesan cheese, parsley and a pinch of salt and pepper and toss to combine.
• In a small mixing bowl add all the vinaigrette ingredients and whisk well and then pour over the pasta salad and gently toss to coat. Transfer the pasta salad to a serving dish and enjoy! :)
• This recipe is so easy, fast and delicious and perfect for hanging by the pool or grilling out!

CHEESE TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
• Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.

LAYERED TORTELLINI-SPINACH SALAD

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions. , Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

TORTELLINI AND SPINACH PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the spinach, basil, and scallions, Gouda and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SPINACH CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add the spinach and tomato; cook and stir for 3 minutes. Stir in the remaining ingredients., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Cook 2-3 minutes or until bubbly.

SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

TORTELLINI SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, tortellini and Parmesan cheese. Drizzle with dressing; toss to coat.

CHEESE TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions., Meanwhile, in a large bowl, combine the arugula, artichokes, onion, peppers and cheese. Drain tortellini; add to arugula mixture., In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Cover and refrigerate for at least 4 hours.

SPINACH RAVIOLI OR TORTELLINI SALAD WITH SHRIMP & CHEESE

Steps:

• Cook the spinach ravioli until done, according to package directions.
• Drain, and return pasta to the pot.
• Stir in the olive oil, parsley, and the cocktail shrimp, stirring until the shrimp are warmed through and the noodles are well coated with the olive oil.
• Add in the tomatoes, cheese, garlic powder, salt and pepper.
• Serve immediately while warm, or cover and chill until serving time.

CREAMY BAKED TORTELLINI WITH SPINACH

Steps:

• Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.
• Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.
• Add tortellini and spinach, stirring until it's just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.

SPINACH SALAD WITH TORTELLINI & ROASTED ONIONS

Steps:

• Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally., Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well., Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired., To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.