Antipasto Tortellini And Tomato Salad Food

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ANTIPASTO TORTELLINI PASTA SALAD



Antipasto Tortellini Pasta Salad image

Provided by Morgan

Time 28m

Number Of Ingredients 17

20 ounces cheese tortellini,
1 1/2 cups grape or cherry tomatoes, sliced in half
1 1/2 cups mixed pitted olives
1 cup (5 ounces) chopped pepperoni
1 cup (5 ounces) chopped sopressata
1 cup mozzarella pearls
1 cup (5 ounces) chopped sharp provolone cheese
3/4 cup sliced roasted red peppers
1/4 red onion, diced
8 whole pepperoncini peppers, optional
6 fresh basil leaves, sliced into thin ribbons
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt, to taste

Steps:

  • Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
  • Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
  • In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least 2 hours.

ANTIPASTO TORTELLINI AND TOMATO SALAD



Antipasto Tortellini and Tomato Salad image

Pasta salad is dinner-ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 7

1 package (9 oz) refrigerated cheese-filled tortellini
1 cup drained Giardiniera vegetable mix (from 12-oz jar)
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
3 plum (Roma) tomatoes, coarsely chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh parsley
1/2 cup balsamic vinaigrette dressing

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.

Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2, Fiber 6 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 8 g, TransFat 0 g

ANTIPASTO SALAD WITH TORTELLINI



Antipasto Salad with Tortellini image

Serve this easy Antipasto Salad with Tortellini when you use refrigerated cheese tortellini. You'll definitely get requests for this antipasto salad!

Provided by My Food and Family

Categories     Pasta

Time 3h15m

Yield 10 servings, 1 cup each

Number Of Ingredients 10

1 env. GOOD SEASONS Italian Dressing Mix
1/2 cup olive oil
1/4 cup HEINZ Distilled White Vinegar
3 Tbsp. water
2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, rinsed
1 small red onion, finely chopped
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, cut in half
1 can (2.25 oz.) sliced black olives, drained

Steps:

  • Prepare dressing mix with oil, vinegar and water as directed on package.
  • Combine remaining ingredients in large bowl. Add dressing; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

TORTELLINI ANTIPASTO SALAD



Tortellini Antipasto Salad image

This came from a local grocery store. It sounds good, and easy to prepare... I can't wait to try it!

Provided by Mrs. Delishis

Categories     < 30 Mins

Time 20m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 7

2 (9 ounce) packages cheese tortellini, cooked, drained and rinsed
1 (1 ounce) package Italian salad dressing mix, prepared using less oil directions
1 small red onion, finely chopped
1 (8 ounce) package mozzarella cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, halved
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Combine all ingredients; cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 243.5, Fat 9.5, SaturatedFat 4.9, Cholesterol 39.4, Sodium 505.4, Carbohydrate 27.4, Fiber 1.9, Sugar 2.2, Protein 12.5

TOMATO AND MOZZARELLA ANTIPASTO



Tomato and Mozzarella Antipasto image

Make and share this Tomato and Mozzarella Antipasto recipe from Food.com.

Provided by Chef Emanuela

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb whole milk mozzarella, cut into 3/4-inch cubes
2 cups tomatoes, quartered (cherry or pear)
1/2 cup olive, halved (pitted oil-cured)
1/4 cup basil leaves, coarsely chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
fresh ground pepper

Steps:

  • Place cheese in bowl.
  • Combine tomatoes, olives and basil with vinegar.
  • Toss with cheese and pour enough oil over all just to coat.
  • Grind pepper on top.
  • Can be served immediately or stored, covered in refrigerator up to two days.

Nutrition Facts : Calories 412.2, Fat 36.3, SaturatedFat 12.6, Cholesterol 59.8, Sodium 561.3, Carbohydrate 4.8, Fiber 1.1, Sugar 2.4, Protein 17.5

TORTELLINI SALAD WITH TOMATOES AND PEAS



Tortellini Salad with Tomatoes and Peas image

This is one of my standard pasta salads for potlucks or parties. It's vegetarian and so good! Don't skimp with the dressing because the tortellini soak up a lot of dressing. I estimated the dressing amounts, so you just need to taste for yourself.

Provided by Toi

Categories     Green Pea Salad

Time 3h

Yield 10

Number Of Ingredients 11

3 (12 ounce) packages refrigerated cheese tortellini
½ (10 ounce) package frozen peas
3 tomatoes, chopped
1 cup coarsely grated Parmesan cheese
1 bunch fresh chives, chopped
¼ cup chopped fresh parsley
6 tablespoons olive oil
2 lemons, juiced
1 tablespoon white sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 54.6 g, Cholesterol 51.1 mg, Fat 19.5 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7 g, Sodium 694.5 mg, Sugar 5.8 g

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