Confetti Tortellini Salad Food

TORTELLINI CAPRESE SALAD

Steps:

• Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

TORTELLINI SALAD

Steps:

• Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
• Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
• Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

ITALIAN CONFETTI PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse in cold water, and drain.
• In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

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.

PAMPERED CHEF CONFETTI PASTA SALAD

Steps:

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

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.