BROCCOLI TORTELLINI SALAD
"This tried-and-true salad is simple to toss together and convenient since you make it ahead," reports May Sisk Hazlet, New Jersey. "Now that my husband and I are retired, we travel a lot and enjoy having more time for family and hobbies."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts :
TORTELLINI BROCCOLI SALAD
A pasta broccoli salad with a lightened up creamy balsamic dressing. The perfect side dish for any time of year.
Provided by Valerie Brunmeier
Time 33m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and cook tortellini according to package directions, being careful not to overcook. Rinse with cool water and drain well. Set aside.
- Meanwhile, preheat oven to 375 degrees. Place bacon on a foil lined, rimmed baking sheet. Bake for 15 to 18 minutes or till browned and crisp. Transfer cooked bacon to paper towels to drain. Crumble and set aside.
- In a large serving bowl, combine the broccoli, cooked and cooled tortellini, onion, and dried cranberries. In a small bowl, stir together the light mayonnaise, light sour cream, balsamic vinegar, and sugar. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours or up to six hours.
- When ready to serve, stir in the crumbled bacon and chopped walnuts.
TORTELLINI AND BROCCOLI SALAD
Tortellini and Broccoli Salad is tossed with extra virgin olive oil, fresh garlic, sundried tomatoes, fresh steamed broccoli, and tortellini pasta. This is a savory pasta salad that is best served warm or at room temperature and guarantees to be big on flavor and very satisfying.
Provided by 2 sisters recipes
Categories Salads
Time 20m
Number Of Ingredients 7
Steps:
- Add broccoli pieces to a medium-size pot with 1-inch of water. Cover with a lid and bring to boil. Boil the broccoli for 2 minutes, or until the broccoli turns to a bright- dark green color.
- Turn off the heat, and drain the water. Return the broccoli back to the pot, cover, and set aside, allowing to steam for about 3 minutes. Transfer to a small bowl and set aside to cool completely.
- In the meantime, prepare the sauce. Place minced garlic, olive oil, red pepper, and sundried tomatoes into a small bowl or plastic container. Mix all the ingredients together and set them aside at room temperature. This can be made ahead of time, even up to 2 days. Just keep the sauce in an air-tight container. NO need to refrigerate.
- Bring a large saucepot of water to a boil. Add 1 teaspoon of salt to boiling water. Add the cheese tortellini. When they float to the top, they only need to cook for about 1 to 2 minutes to be al-dente.
- Drain, and run them under cool water immediately to help stop the cooking process. Drain well.
- Transfer tortellini to a large serving bowl.
- Add in steamed broccoli, garlic, sundried tomato, and olive oil sauce. Toss gently until well combined.
- Season with salt and pepper to taste. The pasta salad should be moist and coated lightly. You may add more or less sauce to your liking. Keep in mind if you think you need to drizzle some more extra-virgin olive oil, you may do so since pasta has a tendency to absorb the olive oil quickly.
- Serve at room temperature. Or chilled, if you prefer.
- Yields: 8 to 10 servings
BROCCOLI AND TORTELLINI SALAD
Crisp, fresh broccoli and cheese tortellini with a creamy dressing are the basis of this salad. Raisins, sunflower seeds and red onion dress it up. This recipe is most requested at potlucks.
Provided by AFMC
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.7 g, Cholesterol 20.3 mg, Fat 16.1 g, Fiber 4 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 341 mg, Sugar 17.6 g
BROCCOLI AND TORTELLINI SALAD
You can lighten this recipe up a little by using turkey bacon, & low-fat mayo. From allrecipes.com
Provided by cookiedog
Categories Potluck
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
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.
TORTELLINI WITH PESTO & BROCCOLI
A speedy pasta salad with Mediterranean flavours - perfect for packed lunches
Provided by Jennifer Joyce
Categories Lunch, Pasta
Time 10m
Yield Makes 2 lunches
Number Of Ingredients 6
Steps:
- Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.
Nutrition Facts : Calories 573 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.58 milligram of sodium
TORTELLINI BACON BROCCOLI SALAD
This is an excellent pasta salad that is great to make for the week ahead or to bring to potlucks! Make it -- you won't be disappointed. You may frown at the coleslaw dressing, but trust me, it's amazing in this recipe! This recipe is highly requested when served.
Provided by MostAwesomeChefEver
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 6
Steps:
- Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
- Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 33.6 g, Cholesterol 46.9 mg, Fat 18.2 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 5.5 g, Sodium 736.1 mg, Sugar 6.8 g
TORTELLINI BEAN SALAD
Beans will bring bravos when you present this pleasant pasta and veggie salad. "I first made it for friends who are very good cooks. When it was gone, they asked where the second bowl was," chuckles Lenore Adams of Dayton, Ohio. "Among my make-ahead favorites, it's a big hit every time I serve it."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours. , Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.
Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 758mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
BROCCOLI AND TORTELLINI ALFREDO
Four ingredients and 20 minutes are all you need to put a delicious pasta dinner on the table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
- Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
- Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 420, Carbohydrate 29 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 1 g
GREEK TORTELLINI SALAD
If big, bold salads centered around cheesy carbs are your thing, then this tortellini salad inspired by Greek flavors will become your new best friend. The salad can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you'll have a guaranteed dinner winner.
Provided by Kelly Senyei
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
- Add the remaining salad ingredients and toss to combine. Set aside.
- For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
- Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.
TORTELLINI-BROCCOLI SALAD
Pasta salad can be a whole new flavor experience each time you make it just by switching the veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients.
- Cook and drain tortellini as directed on package. Rinse with cold water; drain.
- In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g
BROCCOLI, TORTELLINI, AND BACON SALAD
A filling and delicious main dish salad. I have used turkey bacon and low-fat dressing to lighten it up. Chill time is 1-2 hours.
Provided by ratherbeswimmin
Categories Pork
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the tortellini according to package directions; rinse with cold water; drain.
- In a large bowl, mix the tortellini, broccoli, tomatoes, chives, and dressing.
- Cover and refrigerate 1-2 hours.
- Right before ready to serve, add bacon and sunflower seeds; gently stir to combine.
- Season to taste with salt and pepper.
- Serve cold.
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