Tortellini Salad With Toasted Garlic Vinaigrette Recipes

WARM GARLIC & HERB TORTELLINI SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly.
• Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.

TORTELLINI SALAD WITH TOASTED GARLIC VINAIGRETTE

Steps:

• In a medium bowl, whisk together the white balsamic vinegar, 1/3 cup extra virgin olive oil, mayonnaise, Italian seasoning, salt, and red pepper flakes until well blended.
• To toast garlic: heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped garlic and cook, stirring constantly until garlic is golden brown. Do not over-cook because garlic will become bitter. Add the garlic to the dressing ingredients and whisk well. Set aside.
• Cook tortellini according to package directions. Drain, then rinse under cool water until tortellini has cooled. Drain well.
• In a large bowl, lightly toss together the tortellini, tomatoes, onion, artichoke hearts, olives, peperoncini and basil (if using).
• Pour dressing over salad and mix lightly to distribute evenly. Cover and refrigerate for at least one hour. Can be made up to 24 hours ahead of time. Just before serving, mix lightly again.

ROASTED GARLIC VINAIGRETTE

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

WARM TORTELLINI AND ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
• Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

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 CHICKEN SALAD

Steps:

• Combine pasta, chicken, chickpeas, artichokes, onions and olives.
• Prepare dressing mix as directed on envelope. Add garlic and black pepper; mix well. Pour half over pasta mixture; mix lightly. Refrigerate 1 hour.
• Add roasted peppers and remaining dressing mixture to pasta salad just before serving; mix lightly. Sprinkle with basil.

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Combine all vegetables (except spinach) in large bowl and stir.
• Add salt, pepper, oregano, and olive oil for the salad and stir.
• Spread vegetables on baking sheet and bake for 40 minutes.
• To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
• In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
• Drizzle dressing over salad.
• Enjoy!

TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)

Steps:

• Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
• Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
• Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
• To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.

TORTELLINI IN BASIL-BALSAMIC VINAIGRETTE

Steps:

• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended. Stir in carrot, broccoli, onions and tortellini until coated.