Tortellini Pasta Salad Food

EASY PESTO TORTELLINI PASTA SALAD

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 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 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!

ANTIPASTO TORTELLINI PASTA SALAD

Steps:

• Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
• Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
• In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least 2 hours.

ITALIAN TORTELLINI PASTA SALAD

Steps:

• Cook the tortellini to al dente according to package instructions. Strain and place until cool, running water until no longer steaming. Drain well and transfer to a large mixing bowl.
• Pour 1/4 cup of dressing over the pasta, season with salt and pepper, toss to coat, and set aside.
• Add the remaining ingredients, drizzle with an additional 1/2 cup of Italian dressing, and toss to combine.
• Serve right away or cover and refrigerate until ready to serve.

TORTELLINI SALAD

Steps:

• Boil and drain your tortellini and set aside.
• Meanwhile, in a small bowl whisk together your mayonnaise, Italian dressing, parmesan cheese, parsley and black pepper until combined.
• In a large bowl combine the tortellini, cucumber, onion, bell peppers and tomatoes.
• Gently fold in the sauce and stir to combine.
• Cover and refrigerate for at least 2 hours before serving.
• Sprinkle with a little more parsley or parmesan before serving.

ROSEMARY TORTELLINI PASTA SALAD

Steps:

• Cook tortellini according to package directions; rinse and drain.
• While tortellini cooks, cut tomatoes, rosemary, and onion; set aside.
• Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify.
• Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl.
• Cover and chill for at least two hours before serving.

COLORFUL TORTELLINI PASTA SALAD

Steps:

• Cook pasta according to directions on the package.
• When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
• Rinse with cold water and drain well.
• Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
• Combine peppers, onion, and olives in a very large bowl.
• Gently stir in tortellini.
• Pour dressing over salad and lightly toss to coat pasta and vegetables.
• Cover and refrigerate overnight or for at least four hours.
• Just before serving, sprinkle the cheeses on top.

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.

ITALIAN TORTELLINI PASTA SALAD

Steps:

• Boil tortellini according to package directions. Drain and allow to cool slightly.
• Whisk together all ingredients for the vinaigrette (or blend them using an immersion blender.)
• In a large mixing bowl, gently combine all ingredients for the pasta salad. Drizzle vinaigrette over top and toss to combine.
• Just before serving, fold in fresh herbs.

TORTELLINI OLIVE SALAD

Steps:

• Follow directions on package of tortellini for cooking pasta al dente. Be sure NOT to over cook the pasta.
• Cook Pasta and drain.
• Drain both types of olives.
• Place the tortellini and olives in a large bowl. Add the diced hard salami.
• Add 3/4 the bottle, of well shaken, Cheese Fantastico dressing.
• Stir until all ingredients are well combined. All to chill for 2-3 hours or overnight.
• Stir just before serving. If needed, add more dressing. Garnish with Parmesan Cheese and chopped Parsley.
• Serve.
• Will keep in the refrigerator for 3-4 days.

SPINACH TORTELLINI SALAD

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.