Tortellini Fruit 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.

FRUITY TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, fruit and chicken if desired. , In a small bowl, whisk the syrup and orange juice; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with cashews just before serving.

TORTELLINI FRUIT SALAD

Steps:

• Cook tortellini in boiling water until done.
• Make melon balls from cantaloupe and honeydew.
• Cool tortellini and then mix all ingredients together.
• Refrigerate then serve.

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.

TORTELLINI SALAD I

Steps:

• Cook pasta in a large pot of boiling water until al dente.
• In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
• In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.

TORTELLINI SALAD

Steps:

• Whisk dressing ingredients together shortly before serving.
• Cook tortellini according to package directions, about 8 to 10 minutes.
• Place in a large bowl and toss with olive oil.
• Add prosciutto, turkey, provolone cheese, peas, carrots and bell pepper and toss.
• Cover and refrigerate for 30 minutes.
• Pour dressing over salad and toss.

LEMONY TORTELLINI-SPINACH SALAD

Steps:

• Combine ingredients.
• Refrigerate 30 min.

TORTELLINI SALAD

Steps:

• Combine all ingredients and chill.

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 FRUIT SALAD

Steps:

• 1. Cook pasta as directed. Rinse with cold water ~ drain well.
• 2. Toss with 2 teaspoons oil.
• 3. Set aside.
• 4. Add fruit and ( CANDIED WALNUTS ** if you choose to use to your salad )...
• 5. mix orange juice,maple syrup,cinnamon,salt in a shaker. ~~Shake Well~~
• 6. Refrigerate all till ready to serve.
• 7. Add dressing.
• 8. CANDIED WALNUTS In non stick skillet on medium heat. Add 1/2 cup Walnuts and 1 tablespoon sugar. Stir constantly. Remove when Walnuts are covered in sugar and sugar is well melted.

BLUEBERRY TORTELLINI SALAD

Steps:

• To make the dressing: In a small bowl, mix together the sugar, vinegar, lemon juice, salt, and mustard.
• Slowly and gradually add the olive oil, beating until thick and smooth.
• Add the poppy seeds and stir; cover and chill 8 hours.
• To make the salad: cook the tortellini according to the package directions; drain well and place in a large mixing bowl.
• Add the blueberries, strawberries, oranges, grapes, and pecans.
• Add salad dressing; toss to coat.
• Can serve immediately or refrigerate until ready to serve.