Pesto Tortellini Salad With Balsamic Vinaigrette Recipes

TORTELLINI SALAD WITH GRILLED TOMATO VINAIGRETTE

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Preheat oven broiler and place halved tomatoes on a sheet pan 6 inches from the broiler. Broil skin side up until the skin is wrinkled and partially blackened.
• Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper.
• In a large bowl, combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, parsley, rosemary and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature.

EASY PESTO TORTELLINI PASTA SALAD

Steps:

• Bring a large pot of salted water to boil. Add tortellini and cook for 1 and 1/2 minutes. Do not over cook!
• Drain and rinse under cold water until cool.
• Place tortellini in a large serving bowl. Add in pesto, tomatoes, cheese, and onion. Toss well to coat.
• Serve at once, or cover and place in the fridge for up to 5 days.

BALSAMIC CHICKEN TORTELLINI SALAD

Steps:

• Cook the tortellini according to the package directions, drain and set aside in a large bowl.
• Combine Italian dressing, balsamic vinegar, honey, red pepper flakes and whisk together in a small bow, or shake in a sealed jar. Set aside,
• Meanwhile, melt the olive oil in a large frying pan over medium-high heat. Add sliced chicken breast, season with salt and pepper and cover. Cook for 2-3 minutes per side, or until browned and cooked through.
• Add 1/4 cup sauce to the chicken and bring to a boil. Simmer for a minute, turning the chicken to make sure it coats all sides. Add the chicken to the cooked tortellini and toss.
• Add chopped asparagus to the pan. Cook through for 3 minutes, stirring occasionally to prevent burning, and add the carrots. Cook until vegetables tender, but still a little crunchy!
• Add the cooked vegetables and the sliced grape tomatoes to the chicken and tortellini, then add the rest of the sauce to the pan. Simmer and cook down for just a minute or two until it thickens up. Gently toss with the pasta, chicken and veggies. Garnish with fresh basil, if desired, and serve immediately.

TORTELLINI, PESTO AND BROCCOLI SALAD

Steps:

• Bringa large pan of water to the boil.
• Add the broccoli, cook for 2 minutes then add the tortellini and cook according to pack instructions.
• Drain everything, gently rinse under cold water until cool then tip into a bowl.
• Toss with the pesto, pine nuts and balsamic vinegar.
• Add the tomatoes, pack into containes and chill.
• Bring to room temp before serving.

BALSAMIC TORTELLINI

Steps:

• Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.

ANTIPASTO TORTELLINI PASTA SALAD WITH BASIL PESTO VINAIGRETTE

Steps:

• Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions. Drain and rinse with cold water.
• In a large mixing bowl combine the tortellini, salami, ham, tomatoes, bell pepper, olives and mozzarella. Gently toss to combine.
• In small bowl or jar combine the pesto, vinegar and olive oil.
• Pour in the desired amount of dressing into the pasta salad and season with freshly ground black pepper and 1/4 cup Parmesan cheese.

PESTO TORTELLINI SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• 1. Cook tortellini as directed on package and allow to cool.
• 2. In a medium bowl combine all ingredients and toss to combine. Chill for at least 1 hour or overnight.
• 3. FOR THE DRESSING-- In a small bowl combine vinegar, sugar, and garlic. Whisk consistently and slowly add the olive oil until well combined. Add salt and pepper to taste. Chill in an airtight container until ready to use.

TORTELLINI IN BASIL-BALSAMIC VINAIGRETTE

Steps:

• Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended. Stir in carrot, broccoli, onions and tortellini until coated.

EASY TORTELLINI PESTO SALAD

Steps:

• Toss chopped tomatoes with salt and pepper. Set aside.
• Cooked tortellini according to package directions. Drain and rinse with cold water.
• In a large bowl, combine all ingredients. Gently toss until well combined.
• Refrigerate for at least two hours or overnight.
• Serve at room temperature.