Tortellini Asparagus Salad Recipes

TORTELLINI WITH ASPARAGUS & LEMON

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE

Steps:

• Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
• Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
• Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
• Shake out any excess water and toss with the vinaigrette.
• Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
• Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
• Refrigerate until chilled, about 30 minutes.
• Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
• Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

TORTELLINI-ASPARAGUS SALAD

Steps:

• Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
• For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
• In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
• Just before serving stir in cheese, green onions and pine nuts.

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.

GREEK TORTELLINI SALAD

Steps:

• For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
• Add the remaining salad ingredients and toss to combine. Set aside.
• For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
• Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.

SIMPLE YET YUMMY TORTELLINI SALAD

Steps:

• Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain.
• Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool.
• Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.

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.