Texas Tortellini Salad Food

TORTELLINI PASTA SALAD

Steps:

• Gather the salad ingredients.
• Cook the tortellini in salted water following the package directions. Transfer the pasta to a colander and rinse with cold water to stop any carryover cooking.
• In a large bowl, combine the tortellini, grape tomatoes, salami or ham, cucumber, spinach, red onion, black olives, and mozzarella cheese. If desired, add pepperoncini and basil. Gently fold the ingredients together, then season to taste with salt and pepper. Refrigerate the salad until about an hour before you plan to serve it. Prepare the Dressing and Assemble the Salad
• Gather the salad dressing ingredients.
• Combine the salad dressing, Parmesan cheese, garlic powder, and onion powder in a large screw-top jar, cruet, or bowl. Shake or whisk to combine the ingredients thoroughly.
• Pour the dressing over the salad and gently toss to combine.
• Refrigerate the salad for at least 1 hour before serving. Toss again, then add any garnishes if desired. Enjoy!

TORTELLINI SALAD

Steps:

• Cook tortellini in boiling water with a bit of salt.
• Drain and cool, do not rinse.
• Whisk together herbs and dressing.
• Chop all your vegetables.
• Combine all in a large bowl.
• Can be served room temp or chilled.
• If chilling, you may have to add more dressing before serving as the tortellini will soak the dressing up.

TORTELLINI SALAD

Steps:

• Combine all ingredients and chill.

TEXAS TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions. Cool.
• In a blender or food processor, blend together olive oil, white vinegar, black pepper, garlic, chili powder, dry mustard, paprika, cumin and salt.
• Toss vegetables, pasta, picante sauce and cheese together. Pour dressing over the top and mix well.
• Chill several hours or even overnight.

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 AND STEAK SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and set aside. Meanwhile, combine the tomatoes, olives, cucumber, artichokes and reserved marinade and the mozzarella in a large bowl. Add the vinegar, Italian seasoning and 2 tablespoons olive oil and toss well.
• Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Slice the steak.
• Add the scallions and cooked tortellini to the tomato mixture and toss until coated. Season with salt and pepper. Divide among bowls and top with the steak.

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.

GREEK TORTELLINI SALAD

Steps:

• 1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
• 2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
• 3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
• Note: This salad will keep in the fridge for up to 3 days.

SUMMER RED PEPPER TORTELLINI SALAD

Steps:

• Dressing:.
• Make this 1 day in advance.
• Mix all ingredients together and blend well. Store in the refrigerator overnight.
• Salad:.
• Put all Salad ingredients in a large bowl, use one cup of salad dressing and mix.

MEDITERRANEAN TORTELLINI PASTA SALAD

Steps:

• Boil and rinse tortellini. Blanch spinach if using fresh. Defrost and drain spinach if using frozen.
• Combine tortellini, spinach, olives, tomatoes, onion.
• Mix oil and vinegar, then pour over salad mixture.
• Add cheeses.
• Enjoy!

CHICKEN AND TORTELLINI SALAD

Steps:

• Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
• Mix mayonnaise, Parmesan and orange juice in small bowl.
• Pour dressing over salad and toss.
• Refrigerate until ready to use.
• Add optional garnish of orange sections and/or strawberry slices.
• If desired, serve on trimmed spinach leaves.