Tortellini Mozzarella Salad Recipes

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TORTELLINI & MOZZARELLA SALAD



Tortellini & Mozzarella Salad image

Just a quick note about this cheese tortellini and mozzarella salad: You will be asked for the recipe, so be sure to have copies on hand!

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 3h20m

Yield 10 servings, 1 cup each

Number Of Ingredients 10

2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, rinsed
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
2 cups cherry tomatoes, halved
1 large green pepper, chopped
1 small red onion, finely chopped
1/2 cup chopped OSCAR MAYER Pepperoni
1 can (2.25 oz.) sliced black olives, drained
1 cup KRAFT Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil

Steps:

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

Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 730 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 4 g, Protein 15 g

TORTELLINI CAPRESE SALAD



Tortellini Caprese Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 0

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.

EASY TORTELLINI SALAD



Easy Tortellini Salad image

A blend of spinach and three-cheese tortellini and marinated artichoke hearts. A perfect summer side dish or main dish! Try my Lite Italian Salad Dressing recipe with this salad!

Provided by Lillian

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package dried spinach tortellini
1 (8 ounce) package dried three-cheese tortellini
1 cup grape tomatoes, halved
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives, drained
½ red onion, thinly sliced
¼ cup grated carrots
1 ½ cups oil and vinegar dressing

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.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 44.1 g, Cholesterol 64 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 1477.3 mg, Sugar 18.4 g

TORTELLINI AND STEAK SALAD



Tortellini and Steak Salad image

This recipe channels a traditional antipasti salad using mozzarella, tomatoes, olives and artichokes, with the addition of cheese tortellini and sliced steak. Don't skip out on using the marinade from the jarred artichokes to help boost more flavor in the dressing for this salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
2 9-ounce bags cheese tortellini
1 cup halved cherry tomatoes
1/3 cup halved pitted black olives
1/2 cup chopped cucumber (thinly sliced and quartered)
1/2 cup quartered marinated artichoke hearts, chopped, plus 1 tablespoon marinade
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
2 tablespoons red wine vinegar
1 1/2 teaspoons Italian seasoning
3 tablespoons extra-virgin olive oil
1 1/4 pounds skirt steak, cut into 4 equal pieces
Freshly ground pepper
2 scallions, thinly sliced on an angle

Steps:

  • Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and set aside. Meanwhile, combine the tomatoes, olives, cucumber, artichokes and reserved marinade and the mozzarella in a large bowl. Add the vinegar, Italian seasoning and 2 tablespoons olive oil and toss well.
  • Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Slice the steak.
  • Add the scallions and cooked tortellini to the tomato mixture and toss until coated. Season with salt and pepper. Divide among bowls and top with the steak.

Nutrition Facts : Calories 870, Fat 44 grams, SaturatedFat 16 grams, Cholesterol 142 milligrams, Sodium 1292 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 53 grams, Sugar 3 grams

TORTELLINI SALAD



Tortellini Salad image

Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.

Provided by olivegrower

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package refrigerated cheese tortellini
4 ounces sliced pepperoni, quartered
2 green onions, sliced
1 (2.25 ounce) can sliced black olives
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
⅓ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste

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.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g

CONNIE'S TORTELLINI SALAD



Connie's Tortellini Salad image

Toss satisfying cheese tortellini and mozzarella with refreshing veggies for a substantial potluck salad. Sometimes I keep a bowl of this in the fridge for family members to dig into when they need something fast. - Connie Eaton, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 7

1 package (13 ounces) dried cheese tortellini
1 medium zucchini, halved and sliced
1 cup Italian salad dressing
1 pint grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (11.1 ounces) pitted Greek olives, drained
1 carton (8 ounces) miniature fresh mozzarella cheese balls, drained

Steps:

  • In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 260 calories, Fat 17g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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