Mediterranean Tortellini Pasta Salad Recipes

MEDITERRANEAN TORTELLINI PASTA SALAD

Mediterranean Tortellini Pasta Salad image

A Mediterranean inspired tortellini pasta salad that is packed with vegetables and flavour!

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

8 ounces cheese tortellini (gluten free for gluten free)
1 cup tomato, sliced
1 cup cucumber, sliced
1 bell pepper, sliced
1/4 cup red onion, diced
1/4 cup kalamata olives
1/4 cup feta, crumbled
3 tablespoons lemon juice (~1 lemon) or red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon oregano
1 clove garlic, grated
salt and pepper to taste

Steps:

Cook the tortellini as directed on the package, drain and let cool.
Mix the tortellini, tomatoes, cucumber, bell pepper, onion, olives and feta and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper and enjoy.

Nutrition Facts : Nutrition Facts Calories 215, Fat 11g (Saturated 3g, Trans 0), Cholesterol 21mg, Sodium 250mg, Carbs 22g (Fiber 1g, Sugars 2g), Protein 6g Nutrition by

MEDITERRANEAN TORTELLINI SALAD

Mediterranean Tortellini Salad image

One of my childhood friends moved to Italy 20 years ago. During a recent visit to see her, I enjoyed a scrumptious salad made with tortellini and fresh vegetables. I fell in love with the dish and have been trying to recreate ever since. How'd I do? -Kelly Mapes, Fort Collins, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (19 ounces) frozen cheese tortellini
1 package (14 ounces) smoked turkey sausage, sliced
3/4 cup prepared pesto
2 cups fresh baby spinach, chopped
2 cups sliced baby portobello mushrooms
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup roasted sweet red peppers, chopped
1 cup crumbled feta cheese
1/4 cup pitted Greek olives, sliced

Steps:

Cook tortellini according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl. , Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled.

Nutrition Facts : Calories 334 calories, Fat 17g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 981mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.

MEDITERRANEAN TORTELLINI PASTA SALAD

Mediterranean Tortellini Pasta Salad image

A hearty pasta salad that is a favorite among friends and family. A friend whom owns a restaurant actually added it to her menu!

Provided by Baseball Mom 5

Categories One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (19 ounce) package frozen cheese tortellini
2 cups fresh baby spinach leaves (or 10 ounces frozen chopped spinach)
1 (6 ounce) can small black olives
1 pint cherry tomatoes, halfed
1/2 chopped red onion
1/3 cup parmesan cheese
5 ounces feta cheese
1/4 cup olive oil
1/4 cup balsamic vinegar

Steps:

Boil and rinse tortellini. Blanch spinach if using fresh. Defrost and drain spinach if using frozen.
Combine tortellini, spinach, olives, tomatoes, onion.
Mix oil and vinegar, then pour over salad mixture.
Add cheeses.
Enjoy!

Nutrition Facts : Calories 492.9, Fat 25.6, SaturatedFat 9.6, Cholesterol 64.9, Sodium 931.2, Carbohydrate 48.5, Fiber 3.6, Sugar 3.7, Protein 18.9

MEDITERRANEAN PASTA SALAD

Mediterranean Pasta Salad image

Looking for dinner made using Progresso™ artichoke hearts? Then serve this delicious Mediterranean pasta salad packed with veggies - that's ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

1 package (9 oz) refrigerated rainbow three-cheese tortellini
8 oz fresh asparagus spears, trimmed, cut into 2-inch pieces
2/3 cup roasted red bell peppers (from a jar), cut into 1-inch pieces
2 oz pepper Jack cheese, cut into 1/4-inch cubes (about 1/2 cup)
1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
18 grape tomatoes
18 pitted kalamata olives
4 thin slices prosciutto (about 2 oz), cut into strips
2 tablespoons chopped fresh basil leaves
6 tablespoons reduced-fat balsamic vinaigrette dressing

Steps:

Cook tortellini as directed on package, omitting salt and oil, and adding asparagus during last minute of cooking time; drain. Rinse with cold water to cool; drain.
In large bowl, toss remaining ingredients. Add tortellini and asparagus; toss gently.

Nutrition Facts : Calories 290, Carbohydrate 32 g, Fat 1, Fiber 3 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1270 mg

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