Layered Tortellini Salad Recipes

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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

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.

LAYERED TORTELLINI-SPINACH SALAD



Layered Tortellini-Spinach Salad image

Layers of red cabbage, green spinach, cherry tomatoes and cheese-filled tortellini make this layered salad a real centerpiece. You can alter the amount of dressing to your liking, if you wish. -Genise Krause Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 18 servings.

Number Of Ingredients 7

1 package (19 ounces) frozen cheese tortellini
2 packages (6 ounces each) fresh baby spinach
6 cups shredded red cabbage
1 pint cherry tomatoes, quartered
3 tablespoons thinly sliced green onions
1 package (1 pound) sliced bacon, cooked and crumbled
1 bottle (16 ounces) ranch salad dressing

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions. , Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving.

Nutrition Facts : Calories 253 calories, Fat 20g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 434mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

LAYERED TORTELLINI PESTO CHICKEN SALAD



Layered Tortellini Pesto Chicken Salad image

Loads of flavor in seven lovely layers!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h40m

Yield 8

Number Of Ingredients 10

1 package (9 oz) refrigerated cheese-filled tortellini
1 cup frozen sweet peas (from 1-lb bag)
5 cups torn romaine lettuce
1 1/2 cups julienne (matchstick-cut) carrots
2 cups chopped or strips grilled chicken
1 medium red bell pepper, cut into strips
1/2 cup reduced-fat mayonnaise or salad dressing
1/2 cup basil pesto
1/4 cup buttermilk
2 tablespoons chopped fresh parsley or basil leaves

Steps:

  • Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
  • In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
  • In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

Nutrition Facts : Calories 330, Carbohydrate 24 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g

LAYERED TORTELLINI SALAD



Layered Tortellini Salad image

My tempting tortellini salad combines layer upon layer of flavors and textures, and its colors are amazing. It's perfect for a salad luncheon. Other cheese options are Havarti, fontina or Monterey Jack. -Nita Rausch, Dallas, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (1-1/2 cups dressing).

Number Of Ingredients 17

1/2 cup buttermilk
1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon dried basil
1/8 teaspoon white pepper
SALAD:
1 package (9 ounces) refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups fresh baby spinach
1 block (8 ounces) part-skim mozzarella cheese, cubed
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
8 bacon strips, cooked and crumbled
1/2 cup crumbled feta cheese

Steps:

  • For dressing, place the first eight ingredients in a blender. Cover and process until blended; process 1-2 minutes longer or until smooth. , Cook tortellini according to package directions. Drain and rinse in cold water. , In a large glass bowl, layer the cabbage, spinach and tortellini. Top with mozzarella cheese, tomatoes, onion, bacon and feta cheese. Cover and refrigerate for at least 3 hours. Drizzle with dressing; toss to coat.

Nutrition Facts :

SPINACH & TORTELLINI LAYERED SALAD



Spinach & Tortellini Layered Salad image

Make and share this Spinach & Tortellini Layered Salad recipe from Food.com.

Provided by TheFarlands

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 (9 ounce) package cheese tortellini, refrigerated
2 cups red cabbage, shredded
6 cups spinach leaves, torn
1 cup cherry tomatoes, halved
1/2 cup green onion, sliced
1 (8 ounce) bottle ranch dressing
8 slices bacon, cooked & crumpled

Steps:

  • Cook tortellini, drain and rinse with cold water.
  • Layer in 13x9 baking dish: cabbage, spinach, tortellini, tomatoes and green onions.
  • Pour dressing over top, sprinkle with bacon.
  • Cover, refrigerate until serving time.

Nutrition Facts : Calories 362.3, Fat 27.9, SaturatedFat 6.9, Cholesterol 36.8, Sodium 603.6, Carbohydrate 19.7, Fiber 1.9, Sugar 2.9, Protein 8.5

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  • Prepare the tortellini according to the package directions. I used Buitoni’s cheese and roasted garlic tortellini this time, but a spinach tortellini works great, too. Rinse the tortellini under cold water and set it aside to drain well. Place the tortellini in a bowl and add 2 tablespoons Greek or Italian dressing and toss gently to coat well. For reference, I used Cardini’s Light Greek Vinaigrette.
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  • Cover and refrigerate until ready to serve (at least 1 hour). When ready to serve, add salt, pepper and Parmesan cheese to top.


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