ITALIAN TORTELLINI PASTA SALAD
An easy recipe for an Italian Tortellini Pasta Salad that's served cold, built to feed a crowd, and the perfect side dish for your summer BBQ! Featuring cheese-filled tortellini pasta, grape tomatoes, pepperoni, marinated artichokes, and more.
Provided by Kelly Anthony
Categories Side Dish
Time 26m
Number Of Ingredients 12
Steps:
- Cook the tortellini to al dente according to package instructions. Strain and place until cool, running water until no longer steaming. Drain well and transfer to a large mixing bowl.
- Pour 1/4 cup of dressing over the pasta, season with salt and pepper, toss to coat, and set aside.
- Add the remaining ingredients, drizzle with an additional 1/2 cup of Italian dressing, and toss to combine.
- Serve right away or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 354 kcal, Carbohydrate 38 g, Protein 14 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 1309 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
ITALIAN TORTELLINI SALAD
Steps:
- Bring a medium pot of water to a boil and cook tortellini according to package directions.
- Cool completely by running under cold water.
- Combine all ingredients and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 304 kcal, Carbohydrate 30 g, Protein 12 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 31 mg, Sodium 800 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TORTELLINI SALAD WITH HOMEMADE ITALIAN DRESSING
This is one terrific pasta salad! It consists of cheese filled tortellini, cherry tomatoes, pepperoni, kalamata olives, a little sweet bell pepper and basil, tossed in my super flavorful, tangy, homemade asiago Italian dressing. It's a party in your mouth! This recipe converts, easily, to vegetarian by omitting the pepperoni....
Provided by Tere Gill
Categories Pasta Salads
Time 40m
Number Of Ingredients 28
Steps:
- 1. (* Important: It's best to make dressing at least one day ahead of time and store in refrigerator; remove from refrigerator, at least 1/2 hour before using, to allow solidified olive oil to liquify; shake well. )
- 2. Add all dressing ingredients to a pint jar with a tight fitting lid and shake well, or whisk together in a medium bowl; cover and refrigerate. Shake or mix well right before using.
- 3. To a large bowl, add tomatoes, bell peppers, olives, pepperoni and half of the fresh basil. Set aside, temporarily.
- 4. Cook tortellini according to package instructions; drain and rinse with cold water to cool (to avoid breakage, do NOT over-handle the tortellini.)
- 5. Add 3 tablespoons Italian dressing to the tomato bowl; mix together well.
- 6. Add well drained tortellini to tomato mixture; fold gently to combine and coat with dressing (add extra dressing, if desired.)
- 7. Plate the salad, or pour into serving dish; scatter extra basil and chives over all. Serve, or cover and refrigerate until served.
TORTELLINI SALAD
Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.
Provided by olivegrower
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
- Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
- Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g
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