Tortellini Tossed Salad Food

TOSSED TORTELLINI SALAD

Steps:

• Cook and drain tortellinis as directed on packages. Mix lettuce, basil, tomatoes and pepper in medium bowl. Stir in tortellinis.
• Mix oil, vinegar and mustard; toss with tortellini mixture. Cover and refrigerate about 1 hour or until chilled.

WARM TORTELLINI AND ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
• Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

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 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.

WEEKNIGHT TORTELLINI DINNER SALAD

Steps:

• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• Toss tortellini and remaining ingredients except dressing in large serving dish. Serve with dressing.

EASY TORTELLINI PESTO SALAD

Steps:

• Toss chopped tomatoes with salt and pepper. Set aside.
• Cooked tortellini according to package directions. Drain and rinse with cold water.
• In a large bowl, combine all ingredients. Gently toss until well combined.
• Refrigerate for at least two hours or overnight.
• Serve at room temperature.

TORTELLINI PASTA SALAD WITH SHRIMP

Steps:

• Cook tortellinin in a large pot of boiling water 10 minutes or until al dente.
• Drain and transfer to a large bowl.
• Combine remainimg ingredients with tortellini and toss gently.
• Can serve this way or refrigerate.

TORTELLINI SALAD

Steps:

• Cook pasta according to package directions. While pasta is cooking, combine tomatoes, olives, avocado and onions in a large bowl.
• Rinse pasta in cool water and drain. Add to vegetables. Toss all with parmesan, salt and dressing. Chill.
• Add a little more dressing, if needed, before serving.

QUICK TORTELLINI SALAD

Steps:

• Cook pasta according to package directions.
• Place frozen vegetables in colander; drain pasta over the vegetables.
• Toss pasta and vegetables together with dressing, cheese and seasoning.
• Cover; refrigerate.

TOSSED TORTELLINI SALAD

Steps:

• Cook and drain tortellinis as directed on packages.
• Mix lettuce, basil, tomatoes and pepper in medium bowl. Stir in tortellinis.
• Mix oil, vinegar and mustard and toss with tortellini mixture.
• Cover and refrigerate for about 1 hour or until chilled.
• Enjoy.