Antipasto Tortellini And Tomato Salad Recipes

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.

ANTIPASTO TORTELLINI AND TOMATO SALAD

Steps:

• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• Cut up large pieces in Giardiniera vegetable mix. In large bowl, mix tortellini, vegetable mix and remaining ingredients except dressing. Add dressing; toss to coat. Serve immediately, or refrigerate up to 2 hours.

ANTIPASTO SALAD WITH TORTELLINI

Steps:

• Prepare dressing mix with oil, vinegar and water as directed on package.
• Combine remaining ingredients in large bowl. Add dressing; mix lightly.
• Refrigerate several hours or until chilled.

TORTELLINI SALAD WITH TOMATOES AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
• Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
• Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
• Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.