Southwest Tortellini Salad With Creamy Salsa Dressing Recipe 445 Food

SOUTHWEST TORTELLINI SALAD WITH CREAMY SALSA DRESSING RECIPE - (4.4/5)

Steps:

• Creamy Salsa Dressing: Add all of the Creamy Salsa Dressing ingredients to a blender or food processor and "chop" then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time, to reach desired consistency. Tortellini Salad: Add tortellini, corn, bell pepper, tomatoes, black beans and red onion to a large bowl. Toss to combine with enough Creamy Salsa Dressing to coat (about 2/3 of dressing) and reserve remaining dressing. Chill tossed salad (covered) and reserved dressing separately in the refrigerator for 2 hours (time permitting.). (Tortellini will soak up much of the dressing as it chills). When ready to serve, toss salad with avocado, bacon, sunflower seeds and cheese and desired amount of remaining dressing so its nice and creamy. Taste and add season with salt and pepper if desired. Enjoy! NOTES *I love the tortellini in the refrigerated section of Costco **May want to increase sugar if using Greek yogurt

CREAMY TORTELLINI SALAD

Steps:

• Set a large pot of water on to boil according to package directions.
• Next, make the dressing, in a small bowl, using a wooden spoon, mix together the cream cheese, yogurt, dill, chives and garlic until smooth. Season with salt and pepper. Set the dressing aside.
• Next, add pasta to water when it is boiling and cook according to package directions.
• Meanwhile, shred the carrot set the shredded carrot aside.
• When pasta has about 3 minutes to go add the green beans to the pot.
• When the pasta has about 1 minute to go add the carrot to the pot.
• Drain and Rinse the pasta and vegetables with cold water and drain well again.
• Dump the drained pasta and vegetables into a serving bowl. Add the dressing and the milk. Gently toss the salad with the wooden spoon until well blended. Season with salt and pepper. Serve warm or chilled.

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.