Tortellini Tricolore Salad Recipes

ITALIAN TORTELLINI SALAD

Italian Tortellini Salad image

Bright, flavorful, & full of fresh veggies, this Italian Tortellini Salad is the perfect dish for a potluck or backyard BBQ!

Provided by Holly Nilsson

Time 2h30m

Number Of Ingredients 9

Ingredients

16 ounces cheese tortellini
1 cup Italian dressing (homemade or store-bought)
1 cup cherry tomatoes (halved)
¾ cup salami (diced)
⅓ cup red onion (diced)
½ red pepper (diced)
½ green pepper (diced)
2 tablespoons parmesan cheese (shredded)
1 tablespoon parsley

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

GREEK TORTELLINI SALAD

Greek Tortellini Salad image

If big, bold salads centered around cheesy carbs are your thing, then this tortellini salad inspired by Greek flavors will become your new best friend. The salad can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you'll have a guaranteed dinner winner.

Provided by Kelly Senyei

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
One 20-ounce package refrigerated tortellini (any variety)
2 cups halved cherry tomatoes
1 cup crumbled feta cheese
1/2 cup diced red onion
2/3 cup diced cucumbers
2/3 cup diced green bell peppers
1/3 cup sliced pitted kalamata olives
1/2 cup red wine vinegar
2 teaspoons minced garlic
2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2 cup extra-virgin olive oil

Steps:

For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
Add the remaining salad ingredients and toss to combine. Set aside.
For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.

TORTELLINI SALAD

Tortellini Salad image

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

Ingredients

1 (16 ounce) package refrigerated cheese tortellini
4 ounces sliced pepperoni, quartered
2 green onions, sliced
1 (2.25 ounce) can sliced black olives
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
⅓ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste

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

SPINACH TORTELLINI SALAD

Spinach Tortellini Salad image

Easy Spinach Tortellini Salad, loaded with with fresh herbs, tomatoes, mozzarella, and olives, and tossed in a simple homemade Italian dressing. Perfect for a little party, or serve it as a side next to chicken or fish. Leftovers will make a great lunch the next day!

Provided by Suzy Karadsheh

Categories Salad Side Dish

Time 17m

Number Of Ingredients 15

Ingredients

1 pound fresh tortelloni pasta,
2 cups baby spinach ((packed))
1 cup cherry tomatoes ((halved))
1 cup fresh parsley ((chopped) )
1 cup fresh basil ((chopped) )
1 cup baby mozzarella balls
1/2 cup sundried tomatoes in oil ((chopped, drained) )
1/2 cup olives ((sliced, any kind you like))
2 cloves garlic ((minced))
1 lemon ((juice of))
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 tablespoon fresh thyme
1 teaspoon dried oregano
Kosher salt and black pepper

Steps:

Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
Pour the dressing over the salad. Toss to combine.
For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

Nutrition Facts : Calories 378.8 kcal, Carbohydrate 38.2 g, Protein 12.9 g, SaturatedFat 5.5 g, Cholesterol 44.7 mg, Sodium 828.5 mg, Fiber 5 g, Sugar 3.2 g, UnsaturatedFat 6.1 g, ServingSize 1 serving

CONNIE'S TORTELLINI SALAD

Connie's Tortellini Salad image

Toss satisfying cheese tortellini and mozzarella with refreshing veggies for a substantial potluck salad. Sometimes I keep a bowl of this in the fridge for family members to dig into when they need something fast. - Connie Eaton, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 7

Ingredients

1 package (13 ounces) dried cheese tortellini
1 medium zucchini, halved and sliced
1 cup Italian salad dressing
1 pint grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (11.1 ounces) pitted Greek olives, drained
1 carton (8 ounces) miniature fresh mozzarella cheese balls, drained

Steps:

In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 260 calories, Fat 17g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

TORTELLINI TRICOLORE SALAD

Tortellini Tricolore Salad image

This Italian-inspired salad uses fresh cheese tortellini as its base. (You can find fresh tortellini in the refrigerated section of your local supermarket.) It's a fun variation on the usual pasta salad suspects. Plus, it's superconvenient because you can fix it up to a day ahead and serve it straight from the fridge. We love the way tortellini and mozzarella taste when they've been marinating in Italian seasonings and how nice the colors of the broccoli, tomatoes, and olives look when they are served together. That's why we call this salad tricolore (Italian for "three colors")!

Yield serves 4 to 6

Number Of Ingredients 9

Ingredients

1/2 pound fresh cheese tortellini
3/4 pound broccoli, cut into bite-size florets
3/4 cup mayonnaise
One 1/2-ounce packet Italian salad dressing mix
1 teaspoon red wine vinegar, plus additional to taste
2 cups shredded mozzarella (8 ounces)
1 cup diced cooked chicken
1 cup halved cherry tomatoes
1/4 cup chopped pitted kalamata olives

Steps:

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain well and let cool.
Bring a saucepan of water to a boil. Add the broccoli florets and cook for about 2 minutes, until tender but still slightly crisp. Drain and plunge into ice water to stop the cooking. Let cool. Drain well.
To make the dressing: In a small bowl, whisk together the mayonnaise, Italian salad dressing mix, and vinegar.
In a large bowl, combine the tortellini, broccoli, mozzarella, chicken, cherry tomatoes, and olives. Fold the dressing into the salad. Taste and add more vinegar, if desired.

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