Tortellini Broccoli Salad Recipes

BROCCOLI TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

BROCCOLI AND TORTELLINI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
• In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

TORTELLINI-BROCCOLI SALAD

Steps:

• In tightly covered container, shake all vinaigrette ingredients.
• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.

TORTELLINI, BROCCOLI AND BACON SALAD

Steps:

• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.
• Just before serving, stir in bacon. Sprinkle with nuts.

TORTELLINI BACON BROCCOLI SALAD

Steps:

• Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
• Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.

BROCCOLI AND TORTELLINI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
• In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

TORTELLINI WITH PESTO & BROCCOLI

Steps:

• Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

TORTELLINI BROCCOLI SALAD

Steps:

• Bring a large pot of water to a boil and cook tortellini according to package directions, being careful not to overcook. Rinse with cool water and drain well. Set aside.
• Meanwhile, preheat oven to 375 degrees. Place bacon on a foil lined, rimmed baking sheet. Bake for 15 to 18 minutes or till browned and crisp. Transfer cooked bacon to paper towels to drain. Crumble and set aside.
• In a large serving bowl, combine the broccoli, cooked and cooled tortellini, onion, and dried cranberries. In a small bowl, stir together the light mayonnaise, light sour cream, balsamic vinegar, and sugar. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours or up to six hours.
• When ready to serve, stir in the crumbled bacon and chopped walnuts.

TORTELLINI AND BROCCOLI SALAD

Steps:

• Add broccoli pieces to a medium-size pot with 1-inch of water. Cover with a lid and bring to boil. Boil the broccoli for 2 minutes, or until the broccoli turns to a bright- dark green color.
• Turn off the heat, and drain the water. Return the broccoli back to the pot, cover, and set aside, allowing to steam for about 3 minutes. Transfer to a small bowl and set aside to cool completely.
• In the meantime, prepare the sauce. Place minced garlic, olive oil, red pepper, and sundried tomatoes into a small bowl or plastic container. Mix all the ingredients together and set them aside at room temperature. This can be made ahead of time, even up to 2 days. Just keep the sauce in an air-tight container. NO need to refrigerate.
• Bring a large saucepot of water to a boil. Add 1 teaspoon of salt to boiling water. Add the cheese tortellini. When they float to the top, they only need to cook for about 1 to 2 minutes to be al-dente.
• Drain, and run them under cool water immediately to help stop the cooking process. Drain well.
• Transfer tortellini to a large serving bowl.
• Add in steamed broccoli, garlic, sundried tomato, and olive oil sauce. Toss gently until well combined.
• Season with salt and pepper to taste. The pasta salad should be moist and coated lightly. You may add more or less sauce to your liking. Keep in mind if you think you need to drizzle some more extra-virgin olive oil, you may do so since pasta has a tendency to absorb the olive oil quickly.
• Serve at room temperature. Or chilled, if you prefer.
• Yields: 8 to 10 servings

BROCCOLI-TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions (I use the fresh tortellini that are tri-colored).
• Make sure to cut the broccoli into bite sized florets.
• I also lightly steam them before adding to the salad.
• In a large bowl mix together tortellini, broccoli, chopped parsley, pimento, UN-DRAINED artichoke hearts, green onions, basil and garlic powder.
• Add Italian dressing (I use Bernsteins Restaurant Recipe Italian or Newman's Own); stir to mix.
• Refrigerate until serving time.
• Just before serving, stir in olives, cherry tomatoes that have been cut in half, and parmesan cheese.