Creamy Tortellini Salad Recipes

CREAMY, COLD TORTELLINI SALAD

Creamy, Cold Tortellini Salad image

Make our Creamy, Cold Tortellini Salad with just 15 minutes of prep time! Learn how to make this cold tortellini salad with fresh spring veggies today.

Provided by My Food and Family

Categories Recipes

Time 3h15m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 7

Ingredients

1 env. GOOD SEASONS Italian Dressing Mix
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup white wine vinegar
3 Tbsp. water
2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained (2-1/2 cups)
2 cups sugar snap peas, halved
1 cup shredded carrots

Steps:

Combine dressing mix, mayo, vinegar and water in large bowl.
Add remaining ingredients; toss to coat. Cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g

CREAMY TORTELLINI SALAD

Creamy Tortellini Salad image

from William Sonoma. We had this at an engagement party recently and I was so happy to be told where the recipe is from! If you want to use dried herbs to taste, go ahead and just use your best judgement and use them to your taste.

Provided by SarahBeth

Categories Lunch/Snacks

Time 40m

Yield 1 bowl pasta, 4 serving(s)

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
1/2 cup plain yogurt
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
1 small garlic clove, finely chopped
salt & freshly ground black pepper, to taste
2 teaspoons salt, plus more, to taste
1 large carrot, peeled
9 ounces fresh cheese-filled tortellini (about 2 cups)
1/4 lb green beans, ends trimmed, cut into 1-inch pieces
2 tablespoons milk
fresh ground pepper, to taste

Steps:

Set a large pot of water on to boil according to package directions.
Next, make the dressing, in a small bowl, using a wooden spoon, mix together the cream cheese, yogurt, dill, chives and garlic until smooth. Season with salt and pepper. Set the dressing aside.
Next, add pasta to water when it is boiling and cook according to package directions.
Meanwhile, shred the carrot set the shredded carrot aside.
When pasta has about 3 minutes to go add the green beans to the pot.
When the pasta has about 1 minute to go add the carrot to the pot.
Drain and Rinse the pasta and vegetables with cold water and drain well again.
Dump the drained pasta and vegetables into a serving bowl. Add the dressing and the milk. Gently toss the salad with the wooden spoon until well blended. Season with salt and pepper. Serve warm or chilled.

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