Tortellini salad is a colorful and versatile dish, perfect for any occasion. This article will help you find the best recipe for tortellini salad with tomato garlic dressing. We have gathered a variety of recipes from different sources, so you can find one that suits your taste and dietary needs. Whether you are looking for a classic recipe or something more adventurous, we have got you covered.
Here are our top 6 tried and tested recipes!
TORTELLINI SALAD WITH TOMATO GARLIC DRESSING RECIPE - (4.5/5)
Provided by á-73576
Number Of Ingredients 18
Steps:
- For the Tortellini Salad: Into a long rectangular dish or container that has a fitted lid, gently combined the cooked, cooled tortellinis mixed with a tablespoon olive oil, the sun dried tomatoes, cherry tomatoes, artichoke hearts, and scallions. Stir the other one tablespoon of olive oil throughout the salad then fold in the fresh herbs, along with the salt and pepper, refrigerate until a few hours before serving. For the Dressing Scrape the grated tomatoes into a large glass mixing bowl then stir in the chopped garlic. Pour in the vinegar,drizzle in olive oil a little at a time whisking to incorporate with the tomato mixture. Add in the salt and pepper, check seasoning adding a little more salt and pepper to suited taste. Refrigerate until 3 hours before serving. Salad Assembly: Three hours before serving whisk dressing together then pour half into the Tortellini Salad and stir throughout. Immediately before serving salad pour in the remaining dressing and stir, adding in any extra seasoning with salt and pepper to taste. Transfer Tortellini Salad from container to a large serving platter lined with fresh greens if desired. Notes If the tortellini salad is mixed with the dressing too far in advance the tortellini will absorb the dressing taking the flavor from the tortellini's as well as losing the bright red color of the red tomatoes in the dressing.
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 WITH TOMATOES AND PEAS
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
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 TOMATO-ARUGULA DRESSING
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.
- In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
- For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.
TORTELLINI SALAD
A simple tortellini salad with veggies and a vinaigrette dressing. Simple, and tastes great warm or cold! I got this recipe from a former roommate, and we used to eat it pretty much weekly. This keeps well in the refrigerator, but you can eat it right away too. The feta cheese adds a nice punch, but the mozzarella makes for a more comfort-food feel; try both if you'd like! This is great as a meal in itself or as a side dish.
Provided by Barucha
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Start by defrosting/cooking the cheese tortellini in a pot of boiling water. The tortellini are ready when they float in the water and are heated through. Move them to a colander to drain, and set aside.
- Drain and coarsely chop the black olives (you can use pre-chopped olives to save time). Peel the onion, de-seed the pepper, and coarsely chop them as well.
- Place chopped vegetables and cheese tortellini in a large bowl. Sprinkle desired amount of cheese (feta or mozzarella) and the olive oil and red wine vinegar over the vegetables and tortellini, and then toss it all together. If you are using mozzarella cheese, it will probably melt a bit, which is fine.
- Give the salad a taste, and add salt and pepper as desired. You may also want to add more olive oil or vinegar, depending on your preference. You can eat the salad right away, warm, or save it for later and eat it cold. The flavors will meld and (in my opinion) get better with time, so make sure you make enough for leftovers!
SUN-DRIED TOMATO TORTELLINI SALAD
Make and share this Sun-Dried Tomato Tortellini Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
- Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
- Allow to sit, covered and chilled for about an hour so flavors can blend.
Nutrition Facts : Calories 385.7, Fat 18.7, SaturatedFat 4.1, Cholesterol 24, Sodium 1104, Carbohydrate 46.2, Fiber 5.4, Sugar 12.7, Protein 12.7
Tips:
- Choose the right tortellini: Look for fresh or frozen tortellini made with high-quality ingredients. Avoid using dried tortellini, as they will not have the same texture or flavor.
- Cook the tortellini properly: Follow the cooking instructions on the package to ensure that the tortellini is cooked through but still al dente.
- Make a flavorful dressing: The dressing is what will bring all the flavors of the salad together. Use a good quality olive oil and fresh herbs, and don't be afraid to experiment with different vinegars and seasonings.
- Add a variety of vegetables: Vegetables add color, texture, and nutrients to the salad. Use a variety of vegetables, such as tomatoes, cucumbers, onions, and bell peppers.
- Cheese and toasted nuts: Add some grated Parmesan or crumbled feta cheese to the salad for extra flavor and richness. Toasted nuts, such as pine nuts or walnuts, will also add a nice crunchy texture.
- Let the salad rest before serving: This will allow the flavors to meld together and the dressing to soak into the tortellini and vegetables. Cover the salad and refrigerate it for at least 30 minutes before serving.
Conclusion:
Tortellini salad is a delightful and refreshing dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its combination of tender tortellini, fresh vegetables, and flavorful dressing, this salad is sure to be a hit at any gathering.
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