Sun Dried Tomato Tortellini Salad Recipes

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SUN-DRIED TOMATO TORTELLINI SALAD



Sun-Dried Tomato Tortellini Salad image

Make and share this Sun-Dried Tomato Tortellini Salad recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces tortellini
4 ounces sun-dried tomatoes, finely chopped
5 cups chopped arugula
1/2 cup thinly sliced onion
3 ounces prosciutto, chopped
2 garlic cloves, minced
1/3 cup parmigiano or 1/3 cup romano cheese, freshly grated
1/4-1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
  • Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
  • Allow to sit, covered and chilled for about an hour so flavors can blend.

Nutrition Facts : Calories 385.7, Fat 18.7, SaturatedFat 4.1, Cholesterol 24, Sodium 1104, Carbohydrate 46.2, Fiber 5.4, Sugar 12.7, Protein 12.7

TORTELLINI SALAD WITH SUN-DRIED-TOMATO AND BALSAMIC



Tortellini Salad with Sun-dried-Tomato and Balsamic image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 large red bell peppers
1 pound cheese tortellini, fresh or frozen
4 scallions (green onions), white and tender green parts only
2 cloves garlic, quartered
4 to 6 sun-dried tomatoes, oil packed or soaked in water if dehydrated or 2 tablespoons tomato paste
1 bunch fresh basil (about 6 ounces), soaked, rinsed thoroughly, and stripped from stems (reserve about a half dozen of the sprigs from the top of the stem for garnish)
1/8 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
  • Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
  • Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled.

TORTELLINI WITH BABY SPINACH AND SUN-DRIED TOMATOES



Tortellini With Baby Spinach and Sun-Dried Tomatoes image

This is a super quick, yet very tasty pasta supper. I didn't add any extra olive oil to my sauce, but rather used the oil that was clinging to the sundried tomatoes after they were drained. If your tomatoes are not canned or jarred with basil leaves like mine are, please feel free to add some more fresh basil according to your taste. Also, you may use 1 pound of your favorite tortellini. I use cheese filled to keep this vegetarian, but tri-colored or meat filled will make a nice substitution

Provided by Kozmic Blues

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb frozen cheese tortellini
1 (28 ounce) can whole tomatoes, crushed by hand or wooden spoon
1/3 cup sun-dried tomato packed in oil, drained a bit, and chopped
2 garlic cloves, crushed and chopped
5 ounces fresh Baby Spinach
1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons fresh basil, roughly chopped
salt and pepper
fresh grated pecorino romano cheese, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large deep skillet or saucepan over medium/medium high heat.
  • Add sun dried tomatoes and saute for about 30 seconds.
  • Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
  • Add tomatoes and stir together.
  • Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
  • Boil pasta according to package directions (about 6-8 minutes).
  • While pasta finishes cooking, add spinach to the sauce.
  • I end up using about 1/2 of a 10 oz bag.
  • Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
  • As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
  • Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
  • Toss to combine.
  • I always have some sauce left over which I keep on the side for dunking in bread.
  • Top tortellini with grated cheese and serve!

TORTELLINI CHICKEN SALAD WITH SUN-DRIED TOMATOES



Tortellini Chicken Salad With Sun-Dried Tomatoes image

I got this recipe from a friend after enjoying this delicious salad at her home. I usually don't care for spinach but ate three helpings of this salad it was so good! The dressing is to die for! You could also make this with other types of pasta. As with any recipe, feel free to add more or less of the salad ingredients, according to your preferences.

Provided by Kater

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

8 ounces cheese-filled tortellini, cooked according to directions & cooled
8 ounces grilled chicken, cooled & cubed
1 (14 ounce) can quartered marinated artichoke hearts
3 -4 ounces fresh spinach, torn into pieces
1/2 cup sun-dried tomato packed in oil, chopped
4 -6 ounces feta cheese
1/4 red onion, thinly sliced
2 garlic cloves
2 teaspoons dried oregano
2 tablespoons tomato paste
3/4 cup balsamic vinegar
1 cup olive oil
salt & pepper, to taste

Steps:

  • In serving bowl, combine pasta, chicken, artichokes, spinach, tomatoes, feta and onions.
  • To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar and salt & pepper in a food processor or blender.
  • While processing, drizzle in olive oil to make a smooth emulsion.
  • Toss enough dressing with salad to coat and stir to combine.
  • May serve immediately or refrigerate.

Nutrition Facts : Calories 922.2, Fat 68.8, SaturatedFat 14.9, Cholesterol 98.8, Sodium 787.5, Carbohydrate 46.1, Fiber 8.5, Sugar 4.2, Protein 34.9

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