Tortellini Salad With Asparagus And Fresh Basil Vinaigrette Recipes

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TORTELLINI SALAD I



Tortellini Salad I image

Fresh herbs and lemon juice give this cheese tortellini the refreshing flavor of summer. It is a wonderful dish for picnics. Ideas for variations: garbanzo beans, green peas, grated carrots, and/or broccoli flowerets.

Provided by OTUS.FLA

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Yield 8

Number Of Ingredients 16

16 ounces cheese-filled tortellini
1 red bell pepper, thinly sliced
½ cup chopped green bell pepper
1 onion, thinly sliced
¼ cup black olives, pitted and sliced
½ cup vinegar
½ cup olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice
salt and pepper to taste
½ teaspoon garlic powder
1 dash hot pepper sauce
½ cup crumbled feta cheese
3 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta in a large pot of boiling water until al dente.
  • In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
  • In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 21.5 g, Cholesterol 18.7 mg, Fat 19.2 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 2.4 g

TORTELLINI-BROCCOLI SALAD



Tortellini-Broccoli Salad image

Pasta salad can be a whole new flavor experience each time you make it just by switching the veggies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 4

Number Of Ingredients 10

1/4 cup cider or balsamic vinegar
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons olive or vegetable oil
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic, finely chopped
1 package (7 ounces) cheese-filled tortellini
1 medium carrot, sliced (1/2 cup)
2 cups broccoli flowerets
2 medium green onions, sliced (2 tablespoons)

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.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g

TORTELLINI WITH ASPARAGUS & LEMON



Tortellini with Asparagus & Lemon image

This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 packages (9 ounces each) refrigerated cheese tortellini
3 tablespoons butter
1 tablespoon olive oil
2 cups cut fresh asparagus (2-inch pieces)
3 garlic cloves, minced
1/8 teaspoon pepper
2 teaspoons chopped chives
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
2/3 cup crumbled feta cheese
1/3 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



Tortellini Salad With Asparagus and Fresh Basil Vinaigrette image

Make and share this Tortellini Salad With Asparagus and Fresh Basil Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

6 tablespoons extra virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot, minced
1 garlic clove, minced
salt
pepper
1 lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 ounce) packages fresh cheese tortellini
1/4 cup pine nuts
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 ounce parmesan cheese, grated (about 1/2 cup)

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.

Nutrition Facts : Calories 281.9, Fat 15.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 366.3, Carbohydrate 28.4, Fiber 2.4, Sugar 2.1, Protein 9.9

SIMPLE YET YUMMY TORTELLINI SALAD



Simple Yet Yummy Tortellini Salad image

I was making pasta salad for a picnic and noticed that I ran out of dressing. All I had was extra-virgin olive oil. So, that's all I used, with some salt. It was so much better this way. Everyone wanted the recipe and then couldn't believe that oil was the only thing on this salad. Please try it this way and if you don't agree, you can always add vinegar or something. But, I don't think you will.

Provided by Deb

Categories     Salad     Pasta Salad     Tortellini Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 (12 ounce) package spinach and ricotta tortellini
1 pint grape tomatoes, halved
½ pound pitted Kalamata olives, halved
2 tablespoons finely shredded fresh basil, or to taste
¼ cup olive oil, or to taste
salt to taste

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.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 39.4 g, Cholesterol 19.7 mg, Fat 33.9 g, Fiber 4.9 g, Protein 12.6 g, SaturatedFat 7 g, Sodium 1132.1 mg, Sugar 2.7 g

TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE



Tortellini and Asparagus in Garlic Cream Sauce image

I had this dish at a restaurant and my husband insisted that I figure out how to make it, so here is my rendition. My husband says it tastes the same and it is his favorite dinner that I make. Hope you enjoy it as much as we do!

Provided by AHoff08

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

20 ounces cheese-filled tortellini
1 lb asparagus
1/2 lb crisped crumbled cooked bacon
1 cup julienned ham
1 tablespoon olive oil
1 tablespoon butter
1/2 white onion, minced
4 -5 garlic cloves
1 tablespoon flour
1 cup half-and-half
3/4 cup chicken broth
1 teaspoon dried parsley
salt and pepper

Steps:

  • Heat oil and melt butter over medium high heat.
  • Add the onion and garlic and cook until onions are translucent.
  • Add the flour to make a rue, cook for about 2 minutes.
  • Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
  • Cook tortellini according to package directions.
  • Cut asparagus into 2 inch pieces and steam.
  • Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE image

Categories     Salad     Pasta     Side

Yield 8-10 serving

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot , minced
1 clove garlic , minced
Table salt and ground black pepper
1 pound asparagus , tough ends trimmed and sliced thin on the bias
2 (9-ounce) packages fresh cheese tortellini
1/4 cup pine nuts
1 pint grape tomatoes or cherry tomatoes, halved
1 ounce Parmesan cheese , grated (1/2 cup)

Steps:

  • 1. 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 pasta salad. 2. 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) and run under cold water until cool. Shake out any excess water and toss with the vinaigrette. 3. Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled, about 30 minutes. 4. 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.

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Top Asked Questions

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.
Directions. Seal, and shake until well mixed. Season to taste with salt and black pepper. In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.
Directions. In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper. In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours.
You can DEFINITELY make this easy Caprese Tortellini Salad in advance. In fact, it’s even better if you make it the day before because the pesto has a chance to get all in the nooks and crannies of the tortellini making it extra tasty! The Very Best Oven Baked Chicken ….naturally.

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