Best 4 Cold Tortellini Salad Recipes

Cold tortellini salad is a refreshing and easy-to-make summer dish that is perfect for potlucks, picnics, or light meals. It is a versatile dish that can be customized with a variety of ingredients, such as different types of cheese, vegetables, and dressings. Whether you prefer a classic Italian dressing or a creamy ranch dressing, there is a recipe out there to suit your taste. In this article, we will explore some of the best recipes for cold tortellini salad, providing you with a variety of options to choose from. Additionally, we will offer tips for selecting the best tortellini and other ingredients, as well as suggestions for storing and serving the salad.

Here are our top 4 tried and tested recipes!

COLD GREEK TORTELLINI SALAD

Cold Greek Tortellini Salad image

Cold Greek tortellini salad with peppers and cucumbers.

Provided by Cindy Wilkinson Abel

Time 2h35m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package fresh cheese tortellini
1 ½ cups chopped grape tomatoes
1 ½ cups chopped cucumbers
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
⅓ cup chopped red onion
⅓ cup Kalamata olives
1 (4 ounce) package crumbled feta cheese
1 cup Greek salad dressing

Steps:

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
Chill in the refrigerator for 2 hours before serving.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 32.5 g, Cholesterol 37.1 mg, Fat 20.6 g, Fiber 2.5 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 693.8 mg, Sugar 4.6 g

COLD TORTELLINI SALAD

Cold Tortellini Salad image

This is always a hit at cookouts and potlucks. Fast, easy, and delicious!

Provided by Tomas Weaver

Time 2h35m

Yield 10

Number Of Ingredients 10

Ingredients

2 (12 ounce) packages refrigerated cheese tortellini
8 medium carrots, sliced 1/4-inch thick
4 cups broccoli florets
4 stalks green onions, thinly sliced
2 cloves minced garlic
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
¼ cup grated Asiago cheese
1 ½ cups Italian salad dressing, or to taste
1 teaspoon hot pepper sauce (such as Cholula®)

Steps:

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
Add carrots, broccoli, green onions, and garlic to the tortellini. Sprinkle Parmesan, Romano, and Asiago cheeses over top. Combine salad dressing and hot sauce in a small bowl; pour over the salad and toss gently to combine, being careful not to break the tortellini.
Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 42.7 g, Cholesterol 36.7 mg, Fat 18.3 g, Fiber 4.2 g, Protein 13.4 g, SaturatedFat 5.9 g, Sodium 993.3 mg, Sugar 7.7 g

COLD TORTELLINI SALAD

Cold Tortellini Salad image

This is my most requested dish to bring to a potluck. It is not overly spicy and vegetarians just love this. You can add more cheese and seasonings if desired. This salad has been passed around the world and is always well received.

Provided by makowva

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 8h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package fresh cheese tortellini
1 (14 ounce) can artichoke hearts, drained
1 head broccoli, cut into bite-sized florets
1 head cauliflower, cut into bite-sized florets
1 (8 ounce) package shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup quartered green olives
¼ cup quartered black olives
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon cracked black pepper
1 (16 ounce) bottle Italian dressing, or more to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 6 to 7 minutes.
Meanwhile, slice each artichoke heart lengthwise into 8 pieces; set aside.
Drain tortellini and transfer to a large bowl. Cool to room temperature, 5 to 10 minutes.
Add broccoli, cauliflower, mozzarella, Parmesan, green and black olives, Italian seasoning, salt, and pepper; mix until ingredients are evenly distributed. Stir in Italian dressing. Cover and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 42.6 g, Cholesterol 44.6 mg, Fat 27.1 g, Fiber 5.5 g, Protein 19.4 g, SaturatedFat 8.4 g, Sodium 1864.1 mg, Sugar 8.7 g

TORTELLINI WITH MEAT & VEGETABLES COLD SALAD

Tortellini with Meat & Vegetables Cold Salad image

Found in a Food Network magazine and it gives you ways to make it your way, which I did and it was raved about, hope you try it

Provided by janet vinson

Categories Pasta Salads

Time 40m

Number Of Ingredients 18

Ingredients

1 pkg cheese tortellini
1 stick pepperoni or (1 pkg) mini pepperoni pieces
1 stick imported italian salami
1 can(s) sliced black olives
1 can(s) sliced green olives
1 jar(s) roasted red peppers
1 pkg shredded carrots
3 stalks of green onions
1 pkg crumbled blue cheese
1 pt grape tomatoes
FOR VINAIGRETTE DRESSINGS
1/3 c olive oil, extra virgin
2 Tbsp white wine vinegar
1 tsp chopped garlic
salt & pepper to taste
1/4-1/2 tsp red pepper flakes
OPTIONAL
BROCCOLI, PEAS, ONION, ASPARAGUS, MOZZERELLA BALLS, ADD WHATEVER YOU LIKE

Steps:

1. For Vinaigrette Dressing: whisk all ingredients and add salt & pepper to taste, set aside
2. Cook tortellinis in salted water for only a few minutes, DO NOT OVERCOOK, make al dente or even a little harder, drain and set aside
3. Cut meats into small cubes and vegetables; put all into serving bowl
4. Add tortellini to meats & veggies
5. Add cheese
6. Pour vinaigrette dressing over items in bowl and spoon till well mixed
7. Refrigerate overnight

Tips:

Choose the right tortellini. For this salad, it's best to use a small, delicate tortellini that will hold its shape well when cooked. Avoid using large or thick tortellini, as they will be more difficult to eat in a salad.
Cook the tortellini al dente. This means cooking it until it is just tender but still has a slight bite to it. Overcooked tortellini will be mushy and unpleasant to eat.
Use a variety of vegetables. This will add flavor, color, and texture to your salad. Some good options include tomatoes, cucumbers, bell peppers, onions, and olives.
Don't skimp on the dressing. A good dressing is essential for bringing all the flavors of the salad together. Use a dressing that is light and flavorful, such as a vinaigrette or a pesto dressing.
Chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.

Conclusion:

Cold tortellini salad is a delicious and refreshing dish that is perfect for summer gatherings. It's also a great way to use up leftover tortellini. With a little planning and preparation, you can easily make a delicious cold tortellini salad that everyone will love.