Tortellini Artichoke Salad Recipes

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HERBED ARTICHOKE CHEESE TORTELLINI



Herbed Artichoke Cheese Tortellini image

This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. -Karen Anzelc, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cans (14-1/2 ounces each) Italian diced tomatoes
2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
1/2 cup olive oil
2 medium onions, chopped
1/2 cup minced fresh parsley
2 to 4 tablespoons minced fresh basil or 2 to 4 teaspoons dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 packages (9 ounces each) refrigerated cheese tortellini
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 474 calories, Fat 28g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 975mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 11g protein.

TORTELLINI AND ARTICHOKE SALAD



Tortellini and Artichoke Salad image

This recipe came about when I was searching for something to make for dinner one night. I used items already in my cupboard and refrigerator. Refrigerate if not served immediately.

Provided by FTLSWEETIE

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 (9 ounce) package refrigerated 3-cheese tortellini
1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved
¼ cup reduced-fat mayonnaise
3 tablespoons chopped pimento peppers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon grated reduced-fat Parmesan cheese
1 tablespoon Dijon mustard
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts.
  • Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.

Nutrition Facts : Calories 350.6 calories, Carbohydrate 43.6 g, Cholesterol 33.3 mg, Fat 16 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 974.2 mg, Sugar 2.5 g

SPINACH ARTICHOKE PASTA SALAD



Spinach Artichoke Pasta Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 14

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Steps:

  • Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
  • Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

TORTELLINI SALAD



Tortellini Salad image

Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.

Provided by olivegrower

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package refrigerated cheese tortellini
4 ounces sliced pepperoni, quartered
2 green onions, sliced
1 (2.25 ounce) can sliced black olives
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
⅓ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste

Steps:

  • Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
  • Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
  • Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g

TORTELLINI ARTICHOKE SALAD



Tortellini Artichoke Salad image

This hearty salad can serve as a main course or side dish. The creamy Italian dressing and marinated artichoke hearts create a tangy coating for the tortellini.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2-3 servings.

Number Of Ingredients 5

1-1/4 cups frozen cheese tortellini
6 cherry tomatoes, halved
1/4 cup sliced green onions
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
1/4 cup creamy Italian salad dressing

Steps:

  • Cook tortellini according to package directions; drain and rinse with cold water. Place in a bowl. Add the tomatoes, onions, artichokes and salad dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 312 calories, Fat 21g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 553mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

TORTELLINI SALAD WITH SHRIMP, ARTICHOKES, AND ROASTED PEPPERS



Tortellini Salad With Shrimp, Artichokes, and Roasted Peppers image

Found this recipe at wholefoodmarket.com. Makes a wonderful packed lunch or main dish salad. For fresh herbs, I used all basil.

Provided by LonghornMama

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 tablespoons lemon juice, freshly squeezed
1/2 cup olive oil
salt and freshly ground pepper
3/4 lb shrimp, cooked, peeled and halved
1 (22 ounce) package cheese tortellini or 1 (22 ounce) package other stuffed pasta, cooked according to package directions, rinsed and drained
2 cups canned artichoke hearts, drained and quartered
1 (12 ounce) jar roasted red peppers, drained and thinly sliced
1/2 cup black olives, pitted and sliced
1 cup fresh basil, parsley (or combination) or 1 cup dill, chopped (or combination)
1/2 small red onion, thinly sliced

Steps:

  • In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
  • In a large bowl, combine all other ingredients. Add dressing and toss.
  • Serve chilled or at room temperature.

TORTELLINI SALAD



Tortellini Salad image

Tortellini salad is a vibrant satisfying Italian inspired salad that combines beauty with bold Mediterranean flavors to inspire gratification in every bite.

Provided by Kathleen

Categories     Salad

Time 54m

Number Of Ingredients 22

1/3 cup reserved oil from marinated artichokes
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 tablespoon fresh garlic (minced)
1 1/2 tablespoons dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 20 ounce-each packages cheese filled tortellini
1/2 cup red onion sliced
1 6.5 ounce jar marinated artichokes (drained and oil reserved)
8 ounces genoa salami (sliced into 1/4 inch strips)
1 15 ounce can garbanzo beans (drained and rinsed)
1 cup pitted black olives (cut in half)
1 cup pitted Italian green olives (cut in half)
1/3 cup peperoncini peppers (sliced)
1/3 cup peppadew peppers (sliced)
1 large red bell pepper (julienned)
2 (8 ounces containers) fresh mozzarella ball in water, (drained and cut Into 1/2 inch cubes)
10 ounce container grape tomatoes (cut in half)
1/4 fresh basil leaves (julienned)
2 tablespoons to 1/4 Cup Olive Oil (optional)

Steps:

  • In a very large mixing bowl, whisk together the ingredients of the dressing until well combined. Set aside.
  • Cook the tortellini according to package directions and drain well.
  • While pasta is still warm, toss it in the mixing bowl with dressing. Allow pasta to cool.
  • When dressed pasta has cooled to room temperature, add the rest of the salad ingredients to the pasta and toss well.
  • Refrigerate 6 hours, or even better, overnight.
  • Toss before serving, adjust seasoning and add olive oil as needed. Topped with fresh Basil and Serve

Nutrition Facts : ServingSize 1 /12 of the recipe, Calories 550 kcal, Carbohydrate 44 g, Protein 21 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 1476 mg, Fiber 7 g, Sugar 3 g

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