Carrot Tortellini Salad Recipes
TORTELLINI WITH FRESH VEGETABLES
Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
- Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
- Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
- Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg
CARROT TORTELLINI SALAD
Hasel King from Nacogdoches, Texas combines spinach tortellini and carrots to bring color and variety to this tasty chilled pasta recipe. Italian dressing and fragrant basil add lively flavor with minimal effort.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- Cook both types of tortellini according to package directions. Drain and rinse in cold water. , In a large bowl, combine tortellini and remaining ingredients. Cover and refrigerate for 2 hours before serving, stirring occasionally.
Nutrition Facts : Calories 328 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 702mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
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Estimated Reading Time 3 mins
- Boil the tortellini for the time specified on the package. Rinse them and cool a bit them before assembling the salad.
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Estimated Reading Time 4 mins
- Cook the tortellini according to the package instructions. Drain and run under cold water to remove any extra starch. Transfer to a large bowl. Coat lightly with olive oil to prevent sticking. Chill before using.
- Meanwhile, make the vinaigrette. Add the balsamic vinegar and olive oil to an empty jam jar. Season generously with salt and pepper. Screw the lid on tight, and give it a shake. Set aside.
- Right before serving, combine the tortellini, tomatoes, peppers, cucumbers into a large serving bowl.
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From sharethepasta.org
Estimated Reading Time 50 secs
- To make the pesto, combine all ingredients except for olive oil in a food processor or high-powered blender such as a Vitamix. Slowly drizzle in olive oil as you blend until your desired consistency is reached. I like to use a little less oil for a thicker consistency.
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- Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
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