Confetti Tortellini Salad Food

CONFETTI TORTELLINI SALAD

Steps:

• Ina large saucepan, cook tortellini according to package directions; drain. In a large bowl, combine the tortellini, vegetables and garlic. Sprinkle with cheese. Combine the salad dressing and hot pepper sauce; pour over salad and toss gently. Cover and refrigerate until serving.

CONNIE'S TORTELLINI SALAD

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.

CONFETTI TORTELLINI SALAD

Steps:

• Ina large saucepan, cook tortellini according to package directions; drain. In a bowl, combine the tortellini, vegetables and garlic. Sprinkle with cheese. Combine the salad dressing and hot pepper sauce; pour over salad and toss gently. Cover and refrigerate until serving.

CONFETTI ON A PLATE - ITALIAN GARDEN TORTELLINI

Steps:

• Preheat oven to 350°F.
• Brown ground beef and drain excess grease. Set aside.
• Heat olive oil in a large, heavy-bottomed, ovenproof pan.
• Saute green and wax beans, zucchini and yellow squash, onions, herbs, and eggplant/peppers (if using them), on medium-high heat until about half cooked.
• Reduce heat to medium. Add tomatoes and heat until tomatoes get sort of wilted and juicy, stirring occasionally.
• Add browned, ground beef and bring to a gentle simmer. If the amount of juice seems inadequate (plum or grape tomatoes are less juicy than the canning and slicing types), add about 1/2 cup V8, tomato juice, or beef stock. But don't make it too wet or the tortellini will get mushy and unappealing.
• Remove from heat. Toss with hot tortellini.
• Stir in the Parmesan and half the Mozzarella. Top with remaining Mozzarella.
• Bake at 350F for 20-30 minutes or until the cheese bubbles and starts to brown.
• This is a meal in one casserole but, as with many pasta dishes, a salad of Italian greens and a loaf of crusty bread would add the final polish.
• Suitable for OAMC. Treat it as you would treat lasagna.

ARTICHOKE AND PASTA SALAD

Steps:

• Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
• Chop the remaining artichoke hearts.
• Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
• Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
• Cover and chill 2 hours.
• Sprinkle with feta cheese.
• Yields six servings (one cup each).

PAMPERED CHEF CONFETTI PASTA SALAD

Steps:

• Combine all ingredients except Parmesan cheese; toss gently.
• Sprinkle with Parmesan cheese.