Best 3 Veggie Tortellini Salad Recipes

Veggie tortellini salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great option for potlucks, picnics, and other gatherings. Plus, it's a healthy and flavorful way to get your daily dose of vegetables. With so many different variations, there's sure to be a veggie tortellini salad recipe that everyone will love.

Let's cook with our recipes!

VEGGIE TORTELLINI SALAD

Veggie Tortellini Salad image

"My family always asks for and enjoys this salad when we have special gatherings," shares Patricia Mallon from Yakima, Washington. "It also works great for potlucks since it's so quick and easy to prepare." TIP: To turn the Veggie Tortellini Salad into an easy stand-alone meal mainstay, try adding grilled chicken strips, pepperoni or Italian salami. Serve with slices of crusty bread and iced sun tea.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 15-20 servings.

Number Of Ingredients 18

Ingredients

2 packages (9 ounces each) refrigerated cheese tortellini
2 cups fresh broccoli florets
1-1/2 cups thinly sliced celery
1-1/2 cups thinly sliced carrots
1 large sweet red pepper, cut into 2-inch strips
1 medium red onion, halved and thinly sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
1/2 cup red wine vinegar
1 envelope Italian salad dressing mix
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup olive oil

Steps:

Cook the tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, broccoli, celery, carrots, red pepper, onion, artichokes and olives. , In a blender, combine the first eight dressing ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and chill until serving.

Nutrition Facts :

LAYERED VEGGIE TORTELLINI SALAD

Layered Veggie Tortellini Salad image

Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. -Dennis Vitale, New Preston, Connecticut

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
2 cups cherry tomatoes, quartered
2 celery ribs, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
PARMESAN DRESSING:
3/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
1 teaspoon dried thyme

Steps:

Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese. , In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.

Nutrition Facts : Calories 286 calories, Fat 20g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 374mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

GRILLED VEGGIE TORTELLINI SALAD

Grilled Veggie Tortellini Salad image

Make and share this Grilled Veggie Tortellini Salad recipe from Food.com.

Provided by Rita1652

Categories Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

4 cloves roasted garlic, minced
1 red pepper, quartered
1 portabella mushroom
1 onion, sliced
1 zucchini, sliced into four long strips
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon italian seasoning
2 cloves garlic, minced
1/4 cup olive oil
1/8 cup balsamic vinegar
1 sprig rosemary, stem discarded leaves chopped
16 ounces cheese tortellini, cooked according to package directions cooled
1/2 cup provolone cheese, diced finely
4 ounces black olives (optional)
salt and pepper

Steps:

Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
Then grill till browned about 2-3 minutes each side.
In a blender blend garlic,olive oil,balsamic vinegar,.
rosemary.
Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
Cook the tortellini al dente: You don't want them to be too soft or mushy.
Let the tortellini cool completely before adding it to the salad: This will prevent the salad from becoming watery.
Make the dressing ahead of time: This will allow the flavors to meld together.
Taste the salad before serving and adjust the seasonings as needed: You may want to add more salt, pepper, or herbs.

Conclusion:

Veggie tortellini salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own preferences. With so many different variations, there is sure to be a veggie tortellini salad recipe that everyone will enjoy.