Best 5 Connies Tortellini Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 CAPRESE SALAD



Tortellini Caprese Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

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

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

TORTELLINI SALAD WITH TOMATOES AND PEAS



Tortellini Salad with Tomatoes and Peas image

This is one of my standard pasta salads for potlucks or parties. It's vegetarian and so good! Don't skimp with the dressing because the tortellini soak up a lot of dressing. I estimated the dressing amounts, so you just need to taste for yourself.

Provided by Toi

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 3h

Yield 10

Number Of Ingredients 11

3 (12 ounce) packages refrigerated cheese tortellini
½ (10 ounce) package frozen peas
3 tomatoes, chopped
1 cup coarsely grated Parmesan cheese
1 bunch fresh chives, chopped
¼ cup chopped fresh parsley
6 tablespoons olive oil
2 lemons, juiced
1 tablespoon white sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
  • Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
  • Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
  • Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 54.6 g, Cholesterol 51.1 mg, Fat 19.5 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7 g, Sodium 694.5 mg, Sugar 5.8 g

TORTELLINI SALAD WITH CORN



Tortellini Salad With Corn image

Provided by Florence Fabricant

Categories     easy, quick, pastas, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cheese tortellini
Cooked kernels from 3 ears of corn
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
4 tablespoons minced fresh basil
1/2 cup finely chopped fresh tomato pulp
4 sun-dried tomatoes, minced
3 tablespoons minced fresh scallions
Salt and freshly ground black pepper

Steps:

  • Boil the tortellini until done. Drain, then rinse in cold water and drain again well.
  • Mix tortellini with corn and lemon peel.
  • Beat lemon juice and olive oil together, pour over the tortellini and toss gently.
  • Add basil, tomato pulp, sun-dried tomatoes and scallions. Season to taste with salt and pepper. Allow to marinate briefly before serving.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 24 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 312 milligrams, Sugar 2 grams

Related Topics