Tortellini Broccoli Salad Recipes

TORTELLINI, BROCCOLI AND BACON SALAD

Steps:

• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.
• Just before serving, stir in bacon. Sprinkle with nuts.

TORTELLINI-BROCCOLI SALAD

Steps:

• In tightly covered container, shake all vinaigrette ingredients.
• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.

BROCCOLI & TORTELLINI

Steps:

• Cook tortellini in a large pot of boiling water until tender but firm (about 5 min).
• Add broccoli and cook until tender (about 3 min).
• Drain.
• In a large saucepan or Dutch oven, combine tomatoes, garlic, oregano, salt and pepper.
• Bring to a boil, reduce heat and simmer, stirring occasionally, until sauce has thickened slightly (about 10 min).
• Add green onions and cook 2 more minutes.
• Add sauce to pasta/broccoli mixture and toss together.
• Sprinkle with Parmesan and serve.

TORTELLINI BROCCOLI SALAD

Steps:

• Cook and drain tortellini as directed on package, rinse with cold water, drain.
• Mix all vinaigrette ingredients together.
• Mix carrots, broccoli and onions with vinaigrette.
• Add tortellini, toss until coated.
• Chill for at least 1 hour.

BROCCOLI AND TORTELLINI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
• In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

TORTELLINI BACON BROCCOLI SALAD

Steps:

• Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
• Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.

BROCCOLI TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

BROCCOLI-TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions (I use the fresh tortellini that are tri-colored).
• Make sure to cut the broccoli into bite sized florets.
• I also lightly steam them before adding to the salad.
• In a large bowl mix together tortellini, broccoli, chopped parsley, pimento, UN-DRAINED artichoke hearts, green onions, basil and garlic powder.
• Add Italian dressing (I use Bernsteins Restaurant Recipe Italian or Newman's Own); stir to mix.
• Refrigerate until serving time.
• Just before serving, stir in olives, cherry tomatoes that have been cut in half, and parmesan cheese.

BROCCOLI TORTELLINI SALAD

Steps:

• Cook bacon until crispy.
• Drain bacon on paper towels, then crumble .
• Meanwhile cook tortellini according to package directions adding broccoli during last 5 minutes of cooking and peas during last 3 minutes of cooking time.
• Drain and rinse under cold water until cool.
• In large bowl combine mayonnaise, sugar, vinegar, parsley and pepper.
• Stir together onion, carrots, raisins, bacon and tortellini, add to dressing mixture and toss until well combined.
• Refrigerate until serving time.

BROCCOLI AND CHEESE TORTELLINI SALAD

Steps:

• In a large saucepan, cook broccoli in 6 cups boiling water for 2 minutes. Drain and immediately rinse in cold water. In the same pan, cook tortellini according to package directions. Drain and rinse in cold water., In a large bowl, combine the broccoli, tortellini, onion and raisins. Combine the mayonnaise, sugar substitute and vinegar; pour over salad and toss to coat. Refrigerate for at least 1 hour. Just before serving, stir in bacon and sunflower kernels.

BROCCOLI AND TORTELLINI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
• In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.