CHEESE TORTELLINI PESTO PASTA SALAD
This is my favorite way to make (and eat!) pasta salad in the whole world! I have been making it for years and always get asked for my recipe. So happy to share it with you all! *It makes alot, I'll warn ya, but you can make a smaller version by omitting the rotini and adding half the rest of the ingredients...but... it's highly...
Provided by Kelly Williams
Categories Salads
Time 30m
Number Of Ingredients 12
Steps:
- 1. Cook pastas, set aside to cool a bit.
- 2. In large bowl or punch bowl, add rest of ingredients folding gently til well mixed.
- 3. Gently fold in pastas well.
- 4. Adjust seasonings to taste, meaning, add more salt, parmesan, etc., til it's to your own liking.
- 5. Serve immediately, or refrigerate.
- 6. *If serving this much later or the next day, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan cheese before serving as the noodles suck up the oil and seasonings a bit.
- 7. *This salad is best room temp or even slightly warm.
TORTELLINI PESTO SALAD
Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.
Provided by Jenny Saunders
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
- In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
- In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g
CHEESE TORTELLINI SALAD
This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing.
Provided by DevDrew
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
- Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
Nutrition Facts : Calories 641 calories, Carbohydrate 52.4 g, Cholesterol 89.9 mg, Fat 36.8 g, Fiber 4.7 g, Protein 28.3 g, SaturatedFat 14 g, Sodium 2047.5 mg, Sugar 4.9 g
PESTO TORTELLINI SALAD
My Pesto Tortellini Salad is a perfect side dish for any barbecue, picnic, or even baby shower. Refrigerated tortellini are tossed in pesto sauce, spinach, artichoke hearts, and sun dried tomatoes. Toasted pine nuts and freshly grated Parmesan cheese finish this tortellini salad off for a delicious summer side dish.
Provided by Katie
Categories Side Dish
Time 2h20m
Number Of Ingredients 7
Steps:
- In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.
- In a small saute pan toast the pine nuts until they are golden brown then set to the side.
- In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated Parmesan cheese. Mix well until incorporated.
- Refrigerate for at least 2 hours and serve cold.
Nutrition Facts : ServingSize 0.5 c, Calories 261 kcal, Carbohydrate 24 g, Protein 12 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 526 mg, Fiber 3 g, Sugar 4 g
TORTELLINI PESTO PASTA SALAD
A flavor-packed, easy tortellini pasta salad recipe made with cheese tortellini pasta, fresh mozzarella, cherry tomatoes, pesto, and basil.
Provided by Jaclyn Shimmel
Categories Side Dishes
Time 15m
Number Of Ingredients 6
Steps:
- In a large pot of boiling water, cook the tortellini al dente according to the instructions on the box. Before draining, reserve about 1 cup of the cooking water and set it aside. Drain the pasta and rinse with cool water.
- In a large bowl, whisk the pesto together with ¼ cup of the reserved pasta cooking water. Add the tortellini and toss to coat evenly. If the sauce is too dry, add more of your reserved pasta water.
- Add in the tomatoes, mozzarella, and basil; toss to combine. Season with salt and pepper to taste.
- Serve immediately or refrigerate until serving. Enjoy chilled or at room temperature!
Nutrition Facts : Calories 198 calories, ServingSize 1
EASY PESTO TORTELLINI PASTA SALAD
This Easy Pesto Tortellini Pasta Salad is ready in about 10 minutes! Made with just basic 5 ingredients you probably have in the kitchen right now! This is the perfect side dish for Summer parties, picnics, or potlucks!!!
Provided by Ashley Manila
Categories Dinner
Time 10m
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to boil. Add tortellini and cook for 1 and 1/2 minutes. Do not over cook!
- Drain and rinse under cold water until cool.
- Place tortellini in a large serving bowl. Add in pesto, tomatoes, cheese, and onion. Toss well to coat.
- Serve at once, or cover and place in the fridge for up to 5 days.
EASY TORTELLINI PESTO SALAD
Quick to make pasta salad. This is one of my main-stay potluck recipes. Sometimes I use 3/4 cup chopped roasted red peppers in place of tomatoes.
Provided by Lisa1
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Toss chopped tomatoes with salt and pepper. Set aside.
- Cooked tortellini according to package directions. Drain and rinse with cold water.
- In a large bowl, combine all ingredients. Gently toss until well combined.
- Refrigerate for at least two hours or overnight.
- Serve at room temperature.
Nutrition Facts : Calories 95.1, Fat 6.4, SaturatedFat 3.7, Cholesterol 22.1, Sodium 178.6, Carbohydrate 3, Fiber 0.7, Sugar 1.9, Protein 6.8
PESTO PEPPER TORTELLINI
This is a delicious, creamy, tasty pasta, perfect for entertaining! The walnuts are optional - I've never used them and it STILL tastes amazing!
Provided by Julie
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 8
Steps:
- Prepare tortellini according to package directions.
- Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
- Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.
Nutrition Facts : Calories 946.8 calories, Carbohydrate 47.6 g, Cholesterol 255.2 mg, Fat 78.7 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 47.5 g, Sodium 542.6 mg, Sugar 1.8 g
PESTO TORTELLINI SALAD
"I came up with this recipe when I tried recreating a pasta salad I had at a wedding rehearsal," says Danielle Weets of Grandview, Washington. "It's easy to make and I'm always asked to bring it to potlucks and parties."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.
Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 832mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH
Great simple yet tasty recipe that let's you get out of the kitchen and your family to the dinner table FAST! Great summer meal when you don't want to heat up the kitchen! Great way to hide some veggies! Consider adding some chopped zucchini or mushrooms to the sauce! Serve with a simple salad and maybe some crusty bread and you have a meal that will surely become a regular! (Note: 5 oz frozen spinach is half a box. Also, stuffed pasta amounts vary depending on fresh, frozen, brand etc... Use recommended amount per serving as listed on package if yours is different from what is listed here.)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
- Add pesto and broth to pan and cook until heated through.
- Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.
Nutrition Facts : Calories 241.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 12.5, Sodium 388.7, Carbohydrate 36.4, Fiber 27.6, Sugar 1.6, Protein 23.4
CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO
The best pesto.
Provided by Foodie
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
- Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.
Nutrition Facts : Calories 836.6 calories, Carbohydrate 57.1 g, Cholesterol 61.1 mg, Fat 60.7 g, Fiber 5 g, Protein 22.2 g, SaturatedFat 13.2 g, Sodium 812.2 mg, Sugar 3.7 g
CHEESE TORTELLINI PESTO PASTA SALAD
This is most definately my FAVORITE pasta salad in the world! I have been making it for years, but never wrote it down....well...thanks to Recipezaar I'm learning to "measure", LOL!!!! Very happy to share! This recipe is for a small crowd. If making just for your family, omit the rotini, and add only as much of the rest of the ingredients (about half) that you'd like. Don't worry, it's really simple and easy!
Provided by Wildflour
Categories High In...
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook pastas, set aside to drain and cool a bit.
- In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
- Gently fold in pastas well.
- Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
- Serve immediately, or refrigerate.
- *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
- This salad is best, though, room temp, or even slightly warm.
Nutrition Facts : Calories 538.8, Fat 23, SaturatedFat 8.8, Cholesterol 53.1, Sodium 889.8, Carbohydrate 63.3, Fiber 14.9, Sugar 3.4, Protein 26.1
CHEESE TORTELLINI PESTO PASTA SALAD
Provided by [email protected]
Number Of Ingredients 10
Steps:
- In large bowl, add all ingredients except the tortellini, folding gently until well mixed. Cover with a plate and set aside.
- Cook tortellini in gently boiling salted water in a large saucepan or small pot according to package directions, (should only take about 3-4 minutes). Drain and rinse with cold water immediately to cool and stop cooking process.
- When cool and well drained, gently fold into pesto-veggie mixture until nicely combined.
- Adjust seasoning to taste, meaning, *add more salt, parmesan, and olive oil, until it's to your taste.
- *Salad should be on the salty side, a little oily, and very cheesy.*
- Serve immediately, or refrigerate.
- After refrigerating, or the next day, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
- This salad is best served room temp, or even slightly warm.
CHEESE TORTELLINI WITH CREAMY PESTO SAUCE
This recipe is quick and easy. You may want to use fresh ingredients; however, I cooked with what I had in my kitchen and created this recipe myself. The ingredients include: frozen cheese tortellini, butter, mushrooms, a can of mushroom soup, a package of cream cheese, milk, bottled pesto sauce, diced tomatoes, salt and pepper, and parmesan cheese. If you have wine on hand, a "splash" will do this dish justice.
Provided by KittyCat1225
Categories One Dish Meal
Time 38m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
- While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
- Add the can of cream of mushroom soup and milk. Mix well.
- Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
- Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
- Add the tomatoes. Continue stirring, adding the salt and pepper.
- Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
- Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
- Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
- Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
- Dish up into separate bowls. This dish cools quickly, so serve promptly.
- Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.
Nutrition Facts : Calories 765.5, Fat 42.7, SaturatedFat 23.8, Cholesterol 138.4, Sodium 1806.2, Carbohydrate 69.7, Fiber 4.2, Sugar 7.2, Protein 28.8
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
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
PESTO CAESAR TORTELLINI PASTA SALAD
Steps:
- Cook tortellini per package directions. Drain and rinse with cool water.
- In a large bowl, combine tortellini, tomatoes, peas, parmesan cheese, pesto, and caesar dressing and toss until evenly combined.
- Serve immediately, or chill for up to 24 hours.
Nutrition Facts : Calories 366 kcal, Carbohydrate 37 g, Protein 15 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 626 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
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- In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
- In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
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