Tortellini Salad With Tomato Garlic Dressing Recipe 455

TORTELLINI SALAD WITH TOMATO-ARUGULA DRESSING

Steps:

• For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.
• In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
• For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.

TOSSED TORTELLINI SALAD

Steps:

• Cook and drain tortellinis as directed on packages. Mix lettuce, basil, tomatoes and pepper in medium bowl. Stir in tortellinis.
• Mix oil, vinegar and mustard; toss with tortellini mixture. Cover and refrigerate about 1 hour or until chilled.

ANTIPASTO TORTELLINI AND TOMATO SALAD

Steps:

• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• Cut up large pieces in Giardiniera vegetable mix. In large bowl, mix tortellini, vegetable mix and remaining ingredients except dressing. Add dressing; toss to coat. Serve immediately, or refrigerate up to 2 hours.

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 SALAD

Steps:

• Start by defrosting/cooking the cheese tortellini in a pot of boiling water. The tortellini are ready when they float in the water and are heated through. Move them to a colander to drain, and set aside.
• Drain and coarsely chop the black olives (you can use pre-chopped olives to save time). Peel the onion, de-seed the pepper, and coarsely chop them as well.
• Place chopped vegetables and cheese tortellini in a large bowl. Sprinkle desired amount of cheese (feta or mozzarella) and the olive oil and red wine vinegar over the vegetables and tortellini, and then toss it all together. If you are using mozzarella cheese, it will probably melt a bit, which is fine.
• Give the salad a taste, and add salt and pepper as desired. You may also want to add more olive oil or vinegar, depending on your preference. You can eat the salad right away, warm, or save it for later and eat it cold. The flavors will meld and (in my opinion) get better with time, so make sure you make enough for leftovers!

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 SALAD WITH TOMATO GARLIC DRESSING RECIPE - (4.5/5)

Steps:

• For the Tortellini Salad: Into a long rectangular dish or container that has a fitted lid, gently combined the cooked, cooled tortellinis mixed with a tablespoon olive oil, the sun dried tomatoes, cherry tomatoes, artichoke hearts, and scallions. Stir the other one tablespoon of olive oil throughout the salad then fold in the fresh herbs, along with the salt and pepper, refrigerate until a few hours before serving. For the Dressing Scrape the grated tomatoes into a large glass mixing bowl then stir in the chopped garlic. Pour in the vinegar,drizzle in olive oil a little at a time whisking to incorporate with the tomato mixture. Add in the salt and pepper, check seasoning adding a little more salt and pepper to suited taste. Refrigerate until 3 hours before serving. Salad Assembly: Three hours before serving whisk dressing together then pour half into the Tortellini Salad and stir throughout. Immediately before serving salad pour in the remaining dressing and stir, adding in any extra seasoning with salt and pepper to taste. Transfer Tortellini Salad from container to a large serving platter lined with fresh greens if desired. Notes If the tortellini salad is mixed with the dressing too far in advance the tortellini will absorb the dressing taking the flavor from the tortellini's as well as losing the bright red color of the red tomatoes in the dressing.

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.

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

Steps:

• Cook tortellini according to package directions. Drain and rinse in cold water. In a bowl, combine tortellini with all of the remaining ingredients; toss gently to coat. Cover and refrigerate for at least 1 hour.