Basil Tortellini Salad Recipes
FRESH BASIL TORTELLINI SALAD
This is a great pasta salad with cheese tortellini and sweet basil. Plan ahead, because it should chill for a couple hours to allow flavors to blend.
Provided by Karen..
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook tortellini as directed on package.
- Drain and rinse with cold water.
- Mix remaining ingredients in a medium bowl.
- Add tortellini and toss until well combined.
- Cover and refrigerate at least 2 hours.
- Toss again before serving with additional parmesan cheese.
Nutrition Facts : Calories 356.5, Fat 17.7, SaturatedFat 4.5, Cholesterol 32.5, Sodium 489, Carbohydrate 38.6, Fiber 1.8, Sugar 2.9, Protein 10.8
TORTELLINI SALAD
This tortellini salad recipe is a perfect picnic side dish or make-ahead lunch! It's filled with juicy cherry tomatoes, fresh basil, briny artichoke hearts, and a zingy homemade dressing.
Provided by Jeanine Donofrio
Categories Main dish or side dish
Time 25m
Number Of Ingredients 11
Steps:
- Cook the tortellini according to the package directions until al dente. Drain and let cool.
- Prepare the dressing according to the instructions in this recipe.
- In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, pepperoncini, and the dressing and toss to combine. Add the arugula and basil and toss again. Season to taste, and add Parmesan and red pepper flakes, if desired. Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.
TORTELLINI PASTA SALAD WITH BASIL & PARMESAN
Refrigerated tortellini gives you a head start on this easy pasta salad. Toss with fresh basil and Parmesan to serve.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt. Rinse with cold water; drain.
- Place pasta in large bowl. Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g
SIMPLE YET YUMMY TORTELLINI SALAD
I was making pasta salad for a picnic and noticed that I ran out of dressing. All I had was extra-virgin olive oil. So, that's all I used, with some salt. It was so much better this way. Everyone wanted the recipe and then couldn't believe that oil was the only thing on this salad. Please try it this way and if you don't agree, you can always add vinegar or something. But, I don't think you will.
Provided by Deb
Categories Salad Pasta Salad Tortellini Pasta Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain.
- Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool.
- Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 39.4 g, Cholesterol 19.7 mg, Fat 33.9 g, Fiber 4.9 g, Protein 12.6 g, SaturatedFat 7 g, Sodium 1132.1 mg, Sugar 2.7 g
CHEESE-FILLED TORTELLINI SALAD
Wouldn't this be a tasty salad to come home to? Just make it the night before and you can.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.
- Shake all Basil-Caper Dressing ingredients in tightly covered container. In large glass or plastic bowl, place tortellini and all remaining Tortellini Salad ingredients. Add dressing; toss until evenly coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Toss before serving.
Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 70 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 140 mg
BASIL TORTELLINI SALAD
This is a Sunset magazine recipe that my mom passed on to me. If you make this up ahead of time, the vinegar and oil soak into the pasta, so you might want to taste it before serving and see if you need to add a bit more of one or the other.
Provided by bojmom
Categories Brunch
Time 16m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortellini according to package instructions.
- Drain and rinse with cold water.
- In a large bowl combine oil, vinegar, basil, and pepper.
- Stir in pasta, tomatoes, and cucumber.
- Serve.
Nutrition Facts : Calories 409.2, Fat 23.6, SaturatedFat 5.2, Cholesterol 31.8, Sodium 264.3, Carbohydrate 39.7, Fiber 2.5, Sugar 2.9, Protein 11.1
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5/5 (7)Category DinnerCuisine Italian, AmericanTotal Time 1 hr 10 mins
- Bring a small pot of water to a boil. Fill a large bowl with ice water. Add 1 cup basil leaves to boiling water; cook for 30 seconds. Drain; plunge basil into ice water and let stand for 1 minute. Remove basil, squeeze out excess liquid, and transfer to a blender.
- Add ½ cup oil and ½ teaspoon salt to basil in blender; process until smooth, 15 to 30 seconds. Let stand for 15 minutes. Pour through a fine-mesh strainer into a bowl. Discard solids.
- Bring a large pot of generously salted water to a boil over high. Add asparagus; cook until crisp-tender, 2 to 3 minutes. Transfer to a cutting board using tongs. Add tortellini to boiling water and cook according to package directions. Drain; transfer to a large bowl. Stir in lemon zest and half of basil oil (about ¼ cup). Let pasta mixture cool, tossing occasionally, until room temperature, about 30 minutes.
- While pasta cools, heat remaining 2 tablespoons oil in a medium skillet over medium-high. Add shallots and ¼ teaspoon salt. Cook, stirring occasionally, until shallots are crisp and golden, 5 to 7 minutes. Transfer to a plate lined with paper towels.
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