Best 7 Tortellini And Artichoke Salad Recipes

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Tortellini and Artichoke Salad is a vibrant and flavorful dish that combines the classic Italian flavors of tortellini, artichokes, and a light dressing. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. The combination of textures and flavors in this salad is sure to please everyone at the table. Tortellini and Artichoke Salad is easy to make, and it can be tailored to your own tastes. You can use any type of tortellini that you like, and you can also add other ingredients, such as sun-dried tomatoes, olives, or feta cheese.

Let's cook with our recipes!

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 ARTICHOKES & SWEET PEPPERS



Tortellini Salad with Artichokes & Sweet Peppers image

I've been making this for almost 10 years, and someone asks me for the recipe every time I bring it to a party. It's really easy to make. It reminds me of summer cookouts with good friends. -Westyn Layne, Scranton, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 package (20 ounces) refrigerated cheese tortellini
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cans (14 ounces each) water-packed artichoke hearts, well drained and finely chopped
1 medium sweet red pepper, finely chopped
1/2 cup shredded Parmesan cheese

Steps:

  • Cook tortellini according to package directions for al dente. Drain tortellini; cool slightly., Meanwhile, in a large bowl, whisk oil, lemon juice, parsley, salt and pepper until blended. Add tortellini, artichokes and pepper; toss to coat. Cover and refrigerate until serving. Just before serving, stir in cheese.

Nutrition Facts :

SPINACH ARTICHOKE PASTA SALAD



Spinach Artichoke Pasta Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 14

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Steps:

  • Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
  • Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

TORTELLINI ARTICHOKE SALAD



Tortellini Artichoke Salad image

This hearty salad can serve as a main course or side dish. The creamy Italian dressing and marinated artichoke hearts create a tangy coating for the tortellini.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2-3 servings.

Number Of Ingredients 5

1-1/4 cups frozen cheese tortellini
6 cherry tomatoes, halved
1/4 cup sliced green onions
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
1/4 cup creamy Italian salad dressing

Steps:

  • Cook tortellini according to package directions; drain and rinse with cold water. Place in a bowl. Add the tomatoes, onions, artichokes and salad dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 312 calories, Fat 21g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 553mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

TORTELLINI AND STEAK SALAD



Tortellini and Steak Salad image

This recipe channels a traditional antipasti salad using mozzarella, tomatoes, olives and artichokes, with the addition of cheese tortellini and sliced steak. Don't skip out on using the marinade from the jarred artichokes to help boost more flavor in the dressing for this salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
2 9-ounce bags cheese tortellini
1 cup halved cherry tomatoes
1/3 cup halved pitted black olives
1/2 cup chopped cucumber (thinly sliced and quartered)
1/2 cup quartered marinated artichoke hearts, chopped, plus 1 tablespoon marinade
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
2 tablespoons red wine vinegar
1 1/2 teaspoons Italian seasoning
3 tablespoons extra-virgin olive oil
1 1/4 pounds skirt steak, cut into 4 equal pieces
Freshly ground pepper
2 scallions, thinly sliced on an angle

Steps:

  • Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and set aside. Meanwhile, combine the tomatoes, olives, cucumber, artichokes and reserved marinade and the mozzarella in a large bowl. Add the vinegar, Italian seasoning and 2 tablespoons olive oil and toss well.
  • Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Slice the steak.
  • Add the scallions and cooked tortellini to the tomato mixture and toss until coated. Season with salt and pepper. Divide among bowls and top with the steak.

Nutrition Facts : Calories 870, Fat 44 grams, SaturatedFat 16 grams, Cholesterol 142 milligrams, Sodium 1292 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 53 grams, Sugar 3 grams

TORTELLINI SALAD WITH SHRIMP, ARTICHOKES, AND ROASTED PEPPERS



Tortellini Salad With Shrimp, Artichokes, and Roasted Peppers image

Found this recipe at wholefoodmarket.com. Makes a wonderful packed lunch or main dish salad. For fresh herbs, I used all basil.

Provided by LonghornMama

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 tablespoons lemon juice, freshly squeezed
1/2 cup olive oil
salt and freshly ground pepper
3/4 lb shrimp, cooked, peeled and halved
1 (22 ounce) package cheese tortellini or 1 (22 ounce) package other stuffed pasta, cooked according to package directions, rinsed and drained
2 cups canned artichoke hearts, drained and quartered
1 (12 ounce) jar roasted red peppers, drained and thinly sliced
1/2 cup black olives, pitted and sliced
1 cup fresh basil, parsley (or combination) or 1 cup dill, chopped (or combination)
1/2 small red onion, thinly sliced

Steps:

  • In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
  • In a large bowl, combine all other ingredients. Add dressing and toss.
  • Serve chilled or at room temperature.

EASY TORTELLINI SALAD



Easy Tortellini Salad image

A blend of spinach and three-cheese tortellini and marinated artichoke hearts. A perfect summer side dish or main dish! Try my Lite Italian Salad Dressing recipe with this salad!

Provided by Lillian

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package dried spinach tortellini
1 (8 ounce) package dried three-cheese tortellini
1 cup grape tomatoes, halved
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives, drained
½ red onion, thinly sliced
¼ cup grated carrots
1 ½ cups oil and vinegar dressing

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
  • Drain well, and allow tortellini to cool.
  • Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
  • Cover and refrigerate until chilled, at least 3 hours or overnight.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 44.1 g, Cholesterol 64 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 1477.3 mg, Sugar 18.4 g

Tips:

  • Choose high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your salad. Look for ripe artichokes, flavorful tomatoes, and succulent tortellini.
  • Don't overcook the tortellini: Tortellini should be cooked al dente, or slightly firm to the bite. Overcooking will make them mushy and ruin the texture of the salad.
  • Let the artichokes cool before slicing: Artichokes can be difficult to slice when they are hot. Let them cool slightly before slicing them, or use a mandoline to make thin, even slices.
  • Use a light dressing: A light, vinaigrette-based dressing will allow the flavors of the vegetables and tortellini to shine through. Avoid using heavy, creamy dressings, which will overpower the other ingredients.
  • Serve the salad immediately: Tortellini and artichoke salad is best served immediately, while the tortellini is still warm and the vegetables are crisp. Leftovers can be stored in the refrigerator for a few days, but the texture of the tortellini will not be as good.

Conclusion:

Tortellini and artichoke salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can make a tortellini and artichoke salad that will impress your friends and family.

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