Tortellini Salad With Tomato Arugula Dressing Recipes

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

SUN-DRIED TOMATO TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
• Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
• Allow to sit, covered and chilled for about an hour so flavors can blend.

TORTELLINI SALAD WITH TOMATOES AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
• Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
• Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
• Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.

TORTELLINI & MOZZARELLA SALAD

Steps:

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

CONNIE'S TORTELLINI SALAD

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.

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.