TORTELLINI SALAD WITH TOMATOES AND PEAS
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
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
PARSLEY TORTELLINI SALAD
Make and share this Parsley Tortellini Salad recipe from Food.com.
Provided by Shirl J 831
Categories Summer
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Cook tortellini according to package; drain and rinse under cold water.
- Place in a large bowl; add the next eight ingredients.
- In a jar with a tight fitting lid, combine the remaining ingredients; shake well.
- Pour over salad and toss to coat.
- Cover and chill till served.
Nutrition Facts : Calories 368.7, Fat 22.2, SaturatedFat 8.3, Cholesterol 58.5, Sodium 414, Carbohydrate 22.1, Fiber 1.9, Sugar 2.1, Protein 20.2
COLORFUL TORTELLINI PASTA SALAD
I get a lot of requests for this pretty and flavorful pasta salad. I like lighter dressing, so if you like more, you may want to increase the oil and vinegar. I haven't gotten any complaints about this though - only compliments! :) I use dry, tri-color tortellini, but you can use refrigerated tortellini or whatever pasta you like. I think fresh herbs and fresh parmesan cheese (not the powdered stuff in the can!) make a big difference in this recipe. I haven't tried it yet, but I think fresh broccoli would also be nice in this. This recipe makes a ton, so it is great for larger gatherings. The number of servings is a guess!
Provided by Vino Girl
Categories Onions
Time 4h45m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta according to directions on the package.
- When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
- Rinse with cold water and drain well.
- Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
- Combine peppers, onion, and olives in a very large bowl.
- Gently stir in tortellini.
- Pour dressing over salad and lightly toss to coat pasta and vegetables.
- Cover and refrigerate overnight or for at least four hours.
- Just before serving, sprinkle the cheeses on top.
SUN-DRIED TOMATO TORTELLINI SALAD
Make and share this Sun-Dried Tomato Tortellini Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
- Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
- Allow to sit, covered and chilled for about an hour so flavors can blend.
Nutrition Facts : Calories 385.7, Fat 18.7, SaturatedFat 4.1, Cholesterol 24, Sodium 1104, Carbohydrate 46.2, Fiber 5.4, Sugar 12.7, Protein 12.7
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