TORTELLINI & MOZZARELLA SALAD
Just a quick note about this cheese tortellini and mozzarella salad: You will be asked for the recipe, so be sure to have copies on hand!
Provided by My Food and Family
Categories Special Occasion Recipes
Time 3h20m
Yield 10 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in large bowl.
- Add remaining ingredients; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 730 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 4 g, Protein 15 g
CONNIE'S TORTELLINI SALAD
Toss satisfying cheese tortellini and mozzarella with refreshing veggies for a substantial potluck salad. Sometimes I keep a bowl of this in the fridge for family members to dig into when they need something fast. - Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 260 calories, Fat 17g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
TORTELLINI SALAD
Italian Tortellini Salad is one of my go to salads for an easy weeknight meal or lunch. This salad is LOADED with flavors and creamy goodness with every bite.
Provided by Kimber
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Cook the tortellini per package directions. Drain pasta and run under cold water, then place pasta in a large bowl.
- While the pasta is cooking prep the remaining ingredients. When it is done, mix in the cheese, peppers, tomatoes, onion, pepperoni, and basil.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or chill, then toss before serving. Enjoy!
Nutrition Facts : ServingSize 0.5 oz, Calories 501 kcal, Carbohydrate 31 g, Protein 22 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 77 mg, Sodium 1217 mg, Fiber 3 g, Sugar 6 g
TORTELLINI SALAD WITH FRESH HERB AND TOMATO VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 15 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and allow to cool to room temperature.
- Meanwhile, in a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice, and remaining 1 1/4 cups olive oil. Mix to combine and season with gray salt and pepper to combine. When the tortellini have cooled to room temperature toss with the vinaigrette.
- To serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella. Spoon the tortellini salad in the center and scatter the arugula leaves over the top.
EASY PESTO TORTELLINI PASTA SALAD
This Easy Pesto Tortellini Pasta Salad is ready in about 10 minutes! Made with just basic 5 ingredients you probably have in the kitchen right now! This is the perfect side dish for Summer parties, picnics, or potlucks!!!
Provided by Ashley Manila
Categories Dinner
Time 10m
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to boil. Add tortellini and cook for 1 and 1/2 minutes. Do not over cook!
- Drain and rinse under cold water until cool.
- Place tortellini in a large serving bowl. Add in pesto, tomatoes, cheese, and onion. Toss well to coat.
- Serve at once, or cover and place in the fridge for up to 5 days.
TORTELLINI SALAD
A simple tortellini salad with veggies and a vinaigrette dressing. Simple, and tastes great warm or cold! I got this recipe from a former roommate, and we used to eat it pretty much weekly. This keeps well in the refrigerator, but you can eat it right away too. The feta cheese adds a nice punch, but the mozzarella makes for a more comfort-food feel; try both if you'd like! This is great as a meal in itself or as a side dish.
Provided by Barucha
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
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
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 0
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 PESTO PASTA SALAD
A flavor-packed, easy tortellini pasta salad recipe made with cheese tortellini pasta, fresh mozzarella, cherry tomatoes, pesto, and basil.
Provided by Jaclyn Shimmel
Categories Side Dishes
Time 15m
Number Of Ingredients 6
Steps:
- In a large pot of boiling water, cook the tortellini al dente according to the instructions on the box. Before draining, reserve about 1 cup of the cooking water and set it aside. Drain the pasta and rinse with cool water.
- In a large bowl, whisk the pesto together with ¼ cup of the reserved pasta cooking water. Add the tortellini and toss to coat evenly. If the sauce is too dry, add more of your reserved pasta water.
- Add in the tomatoes, mozzarella, and basil; toss to combine. Season with salt and pepper to taste.
- Serve immediately or refrigerate until serving. Enjoy chilled or at room temperature!
Nutrition Facts : Calories 198 calories, ServingSize 1
5 MINUTE ITALIAN SALAMI TORTELLINI SALAD
Provided by Sweet Basil
Categories 50 of our Best Easy Pasta Recipes
Time 5m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 cup, Calories 490 kcal, Carbohydrate 31 g, Protein 29 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 91 mg, Sodium 1271 mg, Fiber 3 g, Sugar 3 g
TORTELLINI SALAD WITH SALAMI AND CHEESE
This is a great, flavorful summer salad. Gets great reviews from everyone. When we make this for picnics there is usually never any left, it goes before all the other salads do. Prep time does not include chilling time.
Provided by embyr23
Categories Peppers
Time 20m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortellinis for minimum cook time as directed on package.
- Drain tortellinis and rinse with cold water.
- Cut broccoli into bite size pieces. I discard most of the stems.
- Put broccoli in saucepan, cover with a few inches of water, and boil for 3 to 4 minutes. Do not overcook!
- Drain broccoli and rinse with cold water.
- Cut green pepper into 1-2" pieces.
- Cut cheese into small cubes.
- Slice the salami into strips using a sharp knife.
- Put everything into a large bowl, sprinkle with some garlic salt, and toss with about half of a 16 oz bottle of salad dressing. You can use more or less depending on your tastes, but half seems to work pretty well.
- Refrigerate for a few hours before serving.
Nutrition Facts : Calories 429.6, Fat 22.8, SaturatedFat 9.4, Cholesterol 64.9, Sodium 1020.5, Carbohydrate 38.5, Fiber 4, Sugar 4.2, Protein 19.9
TORTELLINI SALAD
Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.
Provided by olivegrower
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g
SPINACH TORTELLINI SALAD
Easy Spinach Tortellini Salad, loaded with with fresh herbs, tomatoes, mozzarella, and olives, and tossed in a simple homemade Italian dressing. Perfect for a little party, or serve it as a side next to chicken or fish. Leftovers will make a great lunch the next day!
Provided by Suzy Karadsheh
Time 17m
Number Of Ingredients 15
Steps:
- Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
- Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
- In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad. Toss to combine.
- For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.
Nutrition Facts : Calories 378.8 kcal, Carbohydrate 38.2 g, Protein 12.9 g, SaturatedFat 5.5 g, Cholesterol 44.7 mg, Sodium 828.5 mg, Fiber 5 g, Sugar 3.2 g, UnsaturatedFat 6.1 g, ServingSize 1 serving
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