COLD TORTELLINI SALAD
This is always a hit at cookouts and potlucks. Fast, easy, and delicious!
Provided by Tomas Weaver
Time 2h35m
Yield 10
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
- Add carrots, broccoli, green onions, and garlic to the tortellini. Sprinkle Parmesan, Romano, and Asiago cheeses over top. Combine salad dressing and hot sauce in a small bowl; pour over the salad and toss gently to combine, being careful not to break the tortellini.
- Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 42.7 g, Cholesterol 36.7 mg, Fat 18.3 g, Fiber 4.2 g, Protein 13.4 g, SaturatedFat 5.9 g, Sodium 993.3 mg, Sugar 7.7 g
TORTELLINI VEGETABLE SALAD
Not only is this salad wonderfully colorful, it takes very little time to prepare. I like to serve it for luncheons or light suppers...it's sure to please pasta lovers!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water., In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled.
Nutrition Facts :
WARM TORTELLINI AND ROASTED VEGETABLE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams
VEGGIE TORTELLINI SALAD
"My family always asks for and enjoys this salad when we have special gatherings," shares Patricia Mallon from Yakima, Washington. "It also works great for potlucks since it's so quick and easy to prepare." TIP: To turn the Veggie Tortellini Salad into an easy stand-alone meal mainstay, try adding grilled chicken strips, pepperoni or Italian salami. Serve with slices of crusty bread and iced sun tea.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 15-20 servings.
Number Of Ingredients 18
Steps:
- Cook the tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, broccoli, celery, carrots, red pepper, onion, artichokes and olives. , In a blender, combine the first eight dressing ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and chill until serving.
Nutrition Facts :
EASY TORTELLINI VEGETABLE SALAD
A quick and easy pasta salad, made with mixed vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
- Cook frozen vegetables as directed on bag; cool.
- In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
ITALIAN TORTELLINI-VEGETABLE SALAD
Dinner ready in 25 minutes! Here's a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
- Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
- Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 355, Carbohydrate 27 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 8 g
COLD GREEK TORTELLINI SALAD
Cold Greek tortellini salad with peppers and cucumbers.
Provided by Cindy Wilkinson Abel
Time 2h35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
- Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
- Chill in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 32.5 g, Cholesterol 37.1 mg, Fat 20.6 g, Fiber 2.5 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 693.8 mg, Sugar 4.6 g
MARINATED TORTELLINI AND VEGETABLE SALAD
I came across this recipe through Kraft Canada. Every time I serve this salad, I get compliments and hands out looking for the recipe!! lol I hope all of you that try will agree:)
Provided by Auntie TT
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Combine vegetables and olives; stir in dressing.
- Cover& marinate in fridge for several hours or overnight.
- Drain and reserve dressing.
- Toss together; pasta& vegetable mixture and parsley.
- Spoon veggie mix onto serving platter lined with lettuce or whatever greens you have on hand.
- Sprinkle with Feta cheese and Serve with reserved dressing.
Nutrition Facts : Calories 103.4, Fat 7.7, SaturatedFat 3.3, Cholesterol 16.7, Sodium 508, Carbohydrate 6.2, Fiber 2.3, Sugar 2.5, Protein 3.7
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