Colorful Tortellini Salad Recipes

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COLORFUL TORTELLINI PASTA SALAD



Colorful Tortellini Pasta Salad image

I get a lot of requests for this pretty and flavorful pasta salad. I like lighter dressing, so if you like more, you may want to increase the oil and vinegar. I haven't gotten any complaints about this though - only compliments! :) I use dry, tri-color tortellini, but you can use refrigerated tortellini or whatever pasta you like. I think fresh herbs and fresh parmesan cheese (not the powdered stuff in the can!) make a big difference in this recipe. I haven't tried it yet, but I think fresh broccoli would also be nice in this. This recipe makes a ton, so it is great for larger gatherings. The number of servings is a guess!

Provided by Vino Girl

Categories     Onions

Time 4h45m

Yield 16 serving(s)

Number Of Ingredients 19

16 ounces cheese-filled egg tortellini
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 red onion, thinly sliced
1/2 cup black olives, sliced
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons of fresh mint, chopped
2 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons lemon juice
1 teaspoon black pepper, freshly ground
1 teaspoon garlic granules
1/4 teaspoon cayenne pepper
4 dashes hot pepper sauce
1/2 cup crumbled feta cheese
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta according to directions on the package.
  • When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
  • Rinse with cold water and drain well.
  • Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
  • Combine peppers, onion, and olives in a very large bowl.
  • Gently stir in tortellini.
  • Pour dressing over salad and lightly toss to coat pasta and vegetables.
  • Cover and refrigerate overnight or for at least four hours.
  • Just before serving, sprinkle the cheeses on top.

TORTELLINI SALAD I



Tortellini Salad I image

Fresh herbs and lemon juice give this cheese tortellini the refreshing flavor of summer. It is a wonderful dish for picnics. Ideas for variations: garbanzo beans, green peas, grated carrots, and/or broccoli flowerets.

Provided by OTUS.FLA

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Yield 8

Number Of Ingredients 16

16 ounces cheese-filled tortellini
1 red bell pepper, thinly sliced
½ cup chopped green bell pepper
1 onion, thinly sliced
¼ cup black olives, pitted and sliced
½ cup vinegar
½ cup olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice
salt and pepper to taste
½ teaspoon garlic powder
1 dash hot pepper sauce
½ cup crumbled feta cheese
3 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta in a large pot of boiling water until al dente.
  • In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
  • In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 21.5 g, Cholesterol 18.7 mg, Fat 19.2 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 2.4 g

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