Easy Tortellini Salad Food

TORTELLINI SALAD

Steps:

• Cook the tortellini per package directions. Drain pasta and run under cold water, then place pasta in a large bowl.
• While the pasta is cooking prep the remaining ingredients. When it is done, mix in the cheese, peppers, tomatoes, onion, pepperoni, and basil.
• Pour the dressing over the salad and toss to coat.
• Serve immediately or chill, then toss before serving. Enjoy!

EASY PESTO TORTELLINI PASTA SALAD

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 SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
• Drain well, and allow tortellini to cool.
• Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
• Cover and refrigerate until chilled, at least 3 hours or overnight.

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.

EASY TORTELLINI SALAD

Steps:

• 1. In a small bowl or jar, mix together the salad dressing ingredients and set aside.
• 2. Cook both tortellini packages according to the package directions, al dente.
• 3. Drain and cool completely, and set aside.
• 4. In a large salad serving bowl, mix together the artichoke hearts, tomatoes, olives, red onion and carrots.
• 5. Then add in all the cooled tortellinis and toss well.
• 6. Shake or wisk to salad dressing very well and immediately pour the entire amount over the tortellini salad. Toss til evenly coated.
• 7. Refigerate a few hours or overnight. Toss again before serving. And add some chopped fresh parsley for even more color!

EASY TORTELLINI SALAD

Steps:

• Cook the pasta until it's al dente, don't over cook it or the stuffing will fall out and the pasta will be mushy. While the pasta cooks, stir together all of the remaining ingredients. If you're adding veggies that need a quick blanch before you toss them in, do that while the pasta cooks too. I added olives, but I wanted them to be nice and firm so I added them right before serving.
• When the pasta is done, drain it and rinse it in cold water. Let the pasta cool before you toss it with the dressing. Chill in the fridge for 2-24 hours, and allow the dish to come to room temperature before serving.

5 MINUTE ITALIAN SALAMI TORTELLINI SALAD

Steps:

• Prepare the tortellini by heating a pot of water over medium high heat, salting the water until it tastes like salt water.
• Once the tortellini is soft and floats to the top of the water, strain and place in a bowl.
• Add all other ingredients including the oil with herbs from the cheese. Toss to coat and serve.

SPINACH TORTELLINI SALAD RECIPE

Steps:

• Cook tortellini pasta according to package directions. Rinse under cold water and drain.
• In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Toss with Italian dressing and season with salt and pepper. Refrigerate until ready to serve.

SUPER SIMPLE TORTELLINI SALAD

Steps:

• Boil your frozen tortellini in salted water until they pop up to the surface or until desired doneness.
• Drain pasta and rinse in cold water, allow to drain again.
• Add all veggies.
• Top with ranch salad dressing (I use Hidden Valley Lite) and mix well. I don't list an amount here, just keep adding until everything is well coated!
• As for the cheddar cheese, sometimes I add it in, sometimes I don't -- depends on the mood of the day! It's delicious either way!
• This can be served immediately, chilled for an hour or so, or even made a day in advance. If you're making it a day or so ahead of time, be sure to either add extra ranch dressing when making it or have more on hand when serving as the tortellini really soaks it up in the fridge! Enjoy!

TORTELLINI PASTA SALAD

Steps:

• Boil and drain your tortellini and set aside.
• In a large serving bowl, combine the cooked tortellini and prepared vegges (cucumber, onion, bell peppers and tomatoes).
• Fold in the dressing and gently stir to combine.
• Refrigerate for at least 2 hours before serving.
• Garnish with parsley and Parmesan just before serving.

TORTELLINI OLIVE SALAD

Steps:

• Follow directions on package of tortellini for cooking pasta al dente. Be sure NOT to over cook the pasta.
• Cook Pasta and drain.
• Drain both types of olives.
• Place the tortellini and olives in a large bowl. Add the diced hard salami.
• Add 3/4 the bottle, of well shaken, Cheese Fantastico dressing.
• Stir until all ingredients are well combined. All to chill for 2-3 hours or overnight.
• Stir just before serving. If needed, add more dressing. Garnish with Parmesan Cheese and chopped Parsley.
• Serve.
• Will keep in the refrigerator for 3-4 days.

ITALIAN TORTELLINI PASTA SALAD

Steps:

• Boil tortellini according to package directions. Drain and allow to cool slightly.
• Whisk together all ingredients for the vinaigrette (or blend them using an immersion blender.)
• In a large mixing bowl, gently combine all ingredients for the pasta salad. Drizzle vinaigrette over top and toss to combine.
• Just before serving, fold in fresh herbs.

SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

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.