Tortellini Mozzarella Salad Recipes

TORTELLINI & MOZZARELLA SALAD

Steps:

• Combine first 7 ingredients in large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate several hours or until chilled.

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 PESTO PASTA SALAD

Steps:

• In a large pot of boiling water, cook the tortellini al dente according to the instructions on the box. Before draining, reserve about 1 cup of the cooking water and set it aside. Drain the pasta and rinse with cool water.
• In a large bowl, whisk the pesto together with ¼ cup of the reserved pasta cooking water. Add the tortellini and toss to coat evenly. If the sauce is too dry, add more of your reserved pasta water.
• Add in the tomatoes, mozzarella, and basil; toss to combine. Season with salt and pepper to taste.
• Serve immediately or refrigerate until serving. Enjoy 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

5 MINUTE ITALIAN SALAMI TORTELLINI SALAD

Steps:

• Prepare the tortellini by heating a pot of water over medium high heat, salting the water until it tastes like salt water.
• Once the tortellini is soft and floats to the top of the water, strain and place in a bowl.
• Add all other ingredients including the oil with herbs from the cheese. Toss to coat and serve.

TORTELLINI PESTO CAPRESE RECIPE

Steps:

• Sauce: add basil, garlic, and pine nuts in food processor and pulse several times until chopped. Add olive oil and lemon juice with zest. Process until smooth and well blended. Add freshly grated parmesan and pulse a few times just to combine.
• Transfer: use rubber spatula to scrape all of the pesto sauce into a container; season with kosher salt and fresh pepper to taste. Cover airtight and chill until ready to serve.
• Cook: in pot of generously salted water, cook tortellini to al dente according to package instructions. Drain, but do not rinse. Toss with 2 tablespoons olive oil to prevent sticking.
• Combine: gently toss tortellini with mozzarella and tomatoes in a serving bowl. Add desired amount of pesto sauce. Save any leftover sauce in airtight container to keep in fridge.

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.