Sloughed Tortellini Salad Food

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.

TORTELLINI SALAD

Steps:

• Start by defrosting/cooking the cheese tortellini in a pot of boiling water. The tortellini are ready when they float in the water and are heated through. Move them to a colander to drain, and set aside.
• Drain and coarsely chop the black olives (you can use pre-chopped olives to save time). Peel the onion, de-seed the pepper, and coarsely chop them as well.
• Place chopped vegetables and cheese tortellini in a large bowl. Sprinkle desired amount of cheese (feta or mozzarella) and the olive oil and red wine vinegar over the vegetables and tortellini, and then toss it all together. If you are using mozzarella cheese, it will probably melt a bit, which is fine.
• Give the salad a taste, and add salt and pepper as desired. You may also want to add more olive oil or vinegar, depending on your preference. You can eat the salad right away, warm, or save it for later and eat it cold. The flavors will meld and (in my opinion) get better with time, so make sure you make enough for leftovers!

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.

BROCCOLI AND TORTELLINI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
• In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

ITALIAN TORTELLINI PASTA SALAD

Steps:

• Cook the tortellini to al dente according to package instructions. Strain and place until cool, running water until no longer steaming. Drain well and transfer to a large mixing bowl.
• Pour 1/4 cup of dressing over the pasta, season with salt and pepper, toss to coat, and set aside.
• Add the remaining ingredients, drizzle with an additional 1/2 cup of Italian dressing, and toss to combine.
• Serve right away or cover and refrigerate until ready to serve.

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.

CHICKEN AND TORTELLINI SALAD

Steps:

• Prepare the Vinaigrette: Combine all of the dressing ingredients in a large jar or measuring cup. Shake (or whisk) until completely combined. Set aside.
• Prepare the Chicken: Season chicken with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.
• The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
• When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
• Prepare the Tortellini: Cook the tortellini in a large saucepot according to package instructions. Drain.
• While the tortellini cooks, dice the chicken into bite-size pieces.
• Assemble the Salad: In a large bowl, gently combine diced chicken, cooked tortellini, spinach, onion, tomatoes, cucumbers, olives, and feta cheese. Pour about ¼ cup vinaigrette over the salad (or more, to taste). Reserve remaining vinaigrette.*
• Cover and refrigerate salad until ready to serve. You can prepare this dish up to 1 day in advance. Stir in the chopped fresh basil just before serving.

"SLOUGHED" TORTELLINI SALAD

Steps:

• 1. Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• 2. Place spinach in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
• 3. Place tortellini, spinach, onions, olives, bell pepper and shrimp in large glass or plastic bowl; toss lightly. Mix remaining ingredients; toss with tortellini mixture. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.

SAUSAGE AND TORTELLINI PASTA SALAD RECIPE

Steps:

• Cook pasta and tortellini according to package directions. Drain and rinse. Place in refrigerator until cool
• Add dressing ingredients to a mason jar and shake til combined.
• Once pasta has cooled completely, add sausage, cheese, vegetables. Toss together until combined.
• Add half the dressing to the salad and combine. Add additional dressing as needed. (If you make this the night before, the pasta will absorb most of the dressing, so reserve a bit to add just before serving.)
• Refrigerate until time to serve.

ANTIPASTO SALAD WITH TORTELLINI

Steps:

• Prepare dressing mix with oil, vinegar and water as directed on package.
• Combine remaining ingredients in large bowl. Add dressing; mix lightly.
• Refrigerate several hours or until chilled.

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.

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.