TOSSED TORTELLINI SALAD
Fresh basil, tomato and a delicious Dijon dressing flavor this tortellini toss for a simple lunch or dinner.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg
TORTELLINI PASTA SALAD
Steps:
- Gather the salad ingredients.
- Cook the tortellini in salted water following the package directions. Transfer the pasta to a colander and rinse with cold water to stop any carryover cooking.
- In a large bowl, combine the tortellini, grape tomatoes, salami or ham, cucumber, spinach, red onion, black olives, and mozzarella cheese. If desired, add pepperoncini and basil. Gently fold the ingredients together, then season to taste with salt and pepper. Refrigerate the salad until about an hour before you plan to serve it. Prepare the Dressing and Assemble the Salad
- Gather the salad dressing ingredients.
- Combine the salad dressing, Parmesan cheese, garlic powder, and onion powder in a large screw-top jar, cruet, or bowl. Shake or whisk to combine the ingredients thoroughly.
- Pour the dressing over the salad and gently toss to combine.
- Refrigerate the salad for at least 1 hour before serving. Toss again, then add any garnishes if desired. Enjoy!
Nutrition Facts : Calories 426 kcal, Carbohydrate 36 g, Cholesterol 63 mg, Fiber 2 g, Protein 18 g, SaturatedFat 8 g, Sodium 1191 mg, Sugar 6 g, Fat 24 g, UnsaturatedFat 0 g
TORTELLINI AND STEAK SALAD
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
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
EASY TORTELLINI SALAD
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
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
CONNIE'S TORTELLINI SALAD
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
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.
TORTELLINI PASTA SALAD WITH SHRIMP
Make and share this Tortellini Pasta Salad With Shrimp recipe from Food.com.
Provided by Manami
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook tortellinin in a large pot of boiling water 10 minutes or until al dente.
- Drain and transfer to a large bowl.
- Combine remainimg ingredients with tortellini and toss gently.
- Can serve this way or refrigerate.
Nutrition Facts : Calories 204.5, Fat 4.5, SaturatedFat 1.2, Cholesterol 224, Sodium 917.2, Carbohydrate 13.8, Fiber 4.4, Sugar 6.5, Protein 28
WEEKNIGHT TORTELLINI DINNER SALAD
Enjoy this flavorful salad made using pasta and salad greens for a delicious dinner or side - ready in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cook and drain tortellini as directed on package. Rinse with cold water; drain.
- Toss tortellini and remaining ingredients except dressing in large serving dish. Serve with dressing.
Nutrition Facts : Calories 420, Carbohydrate 27 g, Cholesterol 70 mg, Fiber 4 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg
TORTELLINI SALAD
Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a parchment paper-lined rimmed baking sheet. Brush lightly with oil, and bake until crisp, about 10 minutes. Let cool completely.
- In a large pot of boiling, salted water, cook tortellini according to package instructions. Add peas, then immediately drain. Let cool 10 minutes, then toss in a large bowl with lemon zest and juice, and olive oil. Season with salt and pepper.
- Break prosciutto into large pieces and toss with pasta along with arugula. Serve in bowls topped with cheese.
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