Weeknight Tortellini Dinner Salad Recipes

WARM GARLIC & HERB TORTELLINI SALAD

Warm Garlic & Herb Tortellini Salad image

Warm tortellini and roasted vegetables are elevated with a tangy Italian garlicky herb dressing along with a little salami and fresh herbs. Perfect for a weeknight dinner or as a side for a crowd.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 bell peppers (1 red, 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds
1 red onion, sliced into 1/4-inch-thick rings
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 9-ounce package spinach or cheese tortellini
One 5-ounce package baby spinach (about 8 cups)
2 ounces thinly sliced salami, cut into thin strips
1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing
1/2 cup torn basil or flat-leaf parsley leaves

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.

WEEKNIGHT TORTELLINI DINNER SALAD

Weeknight Tortellini Dinner Salad image

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

Ingredients

1 package (9 ounces) refrigerated cheese-filled tortellini
6 cups bite-size pieces mixed salad greens
1 cup sliced mushrooms (3 ounces)
1/2 cup smoked whole almonds
2 medium carrots, sliced (1 cup)
3/4 cup ranch dressing

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

COLD TORTELLINI SALAD

Cold Tortellini Salad image

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

Ingredients

2 (12 ounce) packages refrigerated cheese tortellini
8 medium carrots, sliced 1/4-inch thick
4 cups broccoli florets
4 stalks green onions, thinly sliced
2 cloves minced garlic
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
¼ cup grated Asiago cheese
1 ½ cups Italian salad dressing, or to taste
1 teaspoon hot pepper sauce (such as Cholula®)

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

ITALIAN TORTELLINI SALAD

Italian Tortellini Salad image

Enjoy this flavorful tortellini and vegetable salad - a wonderful Italian-style side dish that's perfect for potluck or party.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 package (9 ounces) refrigerated cheese-filled tortellini
3/4 cup garlic and onion-flavored marinara sauce (from 28-ounce jar)
1/4 cup Italian dressing
1 cup broccoli florets
1/2 cup matchstick-cut carrots (from 10-ounce bag)
1 medium red or green bell pepper, chopped (1 cup)
1 package (3.5 ounces) sliced pepperoni, cut in half

Steps:

Cook and drain tortellini as directed on package. Rinse with cold water; drain.
Mix marinara sauce and dressing in large bowl. Add tortellini and remaining ingredients; toss to mix.

Nutrition Facts : Calories 365, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 3 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 920 mg

SALAMI TORTELLINI SALAD RECIPE BY TASTY

Salami Tortellini Salad Recipe by Tasty image

Here's what you need: pesto, cheese tortellini, salami, small tomato, fresh basil, shredded parmesan cheese

Provided by Katie Aubin

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 6

Ingredients

2 tablespoons pesto
½ cup cheese tortellini, cooked
2 tablespoons salami, chopped
½ small tomato, chopped
½ cup fresh basil, chopped
1 tablespoon shredded parmesan cheese

Steps:

Add the pesto to the bottom of a 16-ounce (480 ml) mason jar.
Add the tortellini, salami, tomato, basil, and Parmesan.
Store in the refrigerator for 2-3 days.
When ready to eat, shake well to combine.
Enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 3 grams, Protein 20 grams, Sugar 3 grams

SIMPLE YET YUMMY TORTELLINI SALAD

Simple Yet Yummy Tortellini Salad image

I was making pasta salad for a picnic and noticed that I ran out of dressing. All I had was extra-virgin olive oil. So, that's all I used, with some salt. It was so much better this way. Everyone wanted the recipe and then couldn't believe that oil was the only thing on this salad. Please try it this way and if you don't agree, you can always add vinegar or something. But, I don't think you will.

Provided by Deb

Categories Salad Pasta Salad Tortellini Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 (12 ounce) package spinach and ricotta tortellini
1 pint grape tomatoes, halved
½ pound pitted Kalamata olives, halved
2 tablespoons finely shredded fresh basil, or to taste
¼ cup olive oil, or to taste
salt to taste

Steps:

Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain.
Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool.
Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 39.4 g, Cholesterol 19.7 mg, Fat 33.9 g, Fiber 4.9 g, Protein 12.6 g, SaturatedFat 7 g, Sodium 1132.1 mg, Sugar 2.7 g

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