Creamy Cold Tortellini Salad Recipes

CREAMY, COLD TORTELLINI SALAD

Steps:

• Combine dressing mix, mayo, vinegar and water in large bowl.
• Add remaining ingredients; toss to coat. Cover.
• Refrigerate several hours or until chilled.

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

TORTELLINI SALAD

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a parchment paper-lined rimmed baking sheet. Brush lightly with oil, and bake until crisp, about 10 minutes. Let cool completely.
• In a large pot of boiling, salted water, cook tortellini according to package instructions. Add peas, then immediately drain. Let cool 10 minutes, then toss in a large bowl with lemon zest and juice, and olive oil. Season with salt and pepper.
• Break prosciutto into large pieces and toss with pasta along with arugula. Serve in bowls topped with cheese.

COLD TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
• Add carrots, broccoli, green onions, and garlic to the tortellini. Sprinkle Parmesan, Romano, and Asiago cheeses over top. Combine salad dressing and hot sauce in a small bowl; pour over the salad and toss gently to combine, being careful not to break the tortellini.
• Cover and refrigerate for 2 hours before serving.

CREAMY TORTELLINI SALAD

Steps:

• Set a large pot of water on to boil according to package directions.
• Next, make the dressing, in a small bowl, using a wooden spoon, mix together the cream cheese, yogurt, dill, chives and garlic until smooth. Season with salt and pepper. Set the dressing aside.
• Next, add pasta to water when it is boiling and cook according to package directions.
• Meanwhile, shred the carrot set the shredded carrot aside.
• When pasta has about 3 minutes to go add the green beans to the pot.
• When the pasta has about 1 minute to go add the carrot to the pot.
• Drain and Rinse the pasta and vegetables with cold water and drain well again.
• Dump the drained pasta and vegetables into a serving bowl. Add the dressing and the milk. Gently toss the salad with the wooden spoon until well blended. Season with salt and pepper. Serve warm or chilled.

CREAMY SHRIMP & TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions. Drain and set aside to cool.
• Mix together sour cream, mayonnaise, basil and chives. Stir in lemon pepper and garlic powder and salt.
• Add sour cream dressing mixture to the cooked tortellini and shrimp. Gently toss.
• Chill at least 2 hours.