Tortellini Chicken Salad With Sun Dried Tomatoes Recipes

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TORTELLINI SALAD WITH GRILLED TOMATO VINAIGRETTE



Tortellini Salad with Grilled Tomato Vinaigrette image

This is a great recipe to bring to a buffet or picnic. This tortellini salad is entirely dependent on the quality of the ingredients so try to get the best quality salami and provolone cheese. This salad is best served at room temperature.

Provided by Nicole

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 40m

Yield 6

Number Of Ingredients 21

1 pound rainbow tortellini pasta, uncooked
3 roma (plum) tomatoes
1 tablespoon tomato paste
1 clove garlic, minced
3 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
2 teaspoons Dijon-style prepared mustard
1 teaspoon honey
⅓ cup olive oil
⅓ cup vegetable oil
salt and pepper to taste
¾ cup shredded provolone cheese
3 ounces hard salami, diced
⅔ cup sliced celery
¼ cup sliced black olives
½ cup red bell pepper, diced
1 tablespoon red onion, diced
¼ cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
salt and pepper to taste

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.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 31.8 g, Cholesterol 43.1 mg, Fat 38.4 g, Fiber 2.4 g, Protein 16 g, SaturatedFat 10.6 g, Sodium 746.9 mg, Sugar 4.9 g

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 CHICKEN SALAD



Tortellini Chicken Salad image

You can substitute any type of cheese tortellini. Since this salad needs to chill, plan ahead.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

2 packages (9 ounces each) refrigerated tricolor cheese tortellini
4 cups cubed cooked chicken breast
1 can (6 ounces) pitted ripe olives, drained and halved
2 medium tomatoes, chopped
1 cup cubed part-skim mozzarella cheese
1/3 cup minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 cup balsamic vinaigrette
1/2 cup shredded Parmesan cheese

Steps:

  • Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat. , Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.

Nutrition Facts : Calories 396 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 1024mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

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 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

{ONE POT} PESTO CHICKEN TORTELLINI



{One Pot} Pesto Chicken Tortellini image

A ONE pot, easy and quick, pesto chicken tortellini with sun-dried tomatoes and fresh basil

Provided by Chelsea

Categories     Dinner

Time 20m

Number Of Ingredients 13

Optional: 1/2 cup buttermilk*
1 package (20 ounces) Buitoni Three Cheese Tortellini
1/2 pound (~2 small) boneless skinless chicken breasts*
1/2 teaspoon paprika
1 teaspoon Italian seasoning
Fine sea salt and freshly cracked pepper
2 tablespoons flour
3 tablespoons olive oil ((I use the sun-dried tomato oil from the tomatoes))
2 cloves garlic, (minced)
Fresh basil sprig, (optional)
1/2 cup sun dried tomatoes in olive oil, (coarsely chopped (and reserved sun dried tomato oil for this recipe))
1 container (7 ounces) Buitoni Pesto with Basil Sauce ((about 1/2 cup + 3-4 tablespoons))
Optional: red pepper flakes, fresh basil, Buitoni Grated Parmesan cheese

Steps:

  • Bring a large NONSTICK pot of salted water to boil. Follow package directions to cook tortellini.
  • In a small bowl, stir together the paprika, Italian seasoning, and salt and pepper to taste (I use 1/2 teaspoon salt + 1/4 teaspoon pepper). Drain the chicken from the buttermilk, dab with paper towel, and toss the chicken pieces to coat in the seasoning mix. Add the flour right on top and stir until chicken pieces are coated.
  • In the same pot used to cook the tortellini (must be a nonstick pot) add in 3 tablespoons reserved olive oil from the sundried tomatoes. Heat on medium heat for about 30 seconds and then add in a sprig of basil and the garlic. Stir for another 30 seconds and then increase the heat to medium and add in the chicken. Cook the chicken, stirring occasionally until cooked through and no longer pink inside. If needed, add additional sundried tomato oil. When the chicken is almost cooked through, remove the basil and add in the sundried tomatoes and saute until the chicken is cooked through.
  • Add the drained tortellini back in with the chicken and reduce the heat to low. Gently stir for 1-2 minutes and remove from heat.
  • Stir in the basil pesto sauce and 1-2 tablespoons of oil from the sundried tomatoes as desired. Taste and season with salt and pepper and red pepper flakes if desired.
  • Garnish plates with fresh basil and add parmesan cheese.

CHICKEN TORTELLINI & SUN DRIED TOMATOES



Chicken Tortellini & Sun Dried Tomatoes image

Chicken Tortellini & Sun Dried Tomatoes - creamy, delicious lightweight meal for your next adventure!

Provided by The Bearded Hiker

Number Of Ingredients 10

3-4 ounces white meat chicken, canned or in a pack (Sweet Sue brand is perfect for this)
4 whole or 10 julienned sun dried tomatoes not packed in oil, diced
pinch salt and pepper
2 tablespoons powered milk, I love Nido
1/2 pack Alfredo Knorr sauce pack (or creamy pesto, garlic, whatever floats your boat)
1 tablespoon dehydrated bell pepper (in the spice section )
1 tablespoon freeze dried garlic (in the spice section)
2 tablespoons butter powder, Butter Buds (in the spice section)
3/4 cup water
handful dried tortellini, your favorite flavor

Steps:

  • For the Keith Ti6300: Add the water, chicken, tortellini, bell pepper, and garlic and water to the pot. Close the lid. Bring to a boil, basically when steam starts jetting out of the top.Remove the lid and the inner pot. Let the water drain just a tad from the pasta. With the liquid that remains in the pot, add the powdered ingredients (butter powder, powdered milk and the 1/2 pack pasta sauce). Stir it about. If you want it a little thicker, heat it up until it's the thickness you like. When it's thick to your liking, add the sauce to the pasta in the pot. Stir. Eat! For a regular camping stove (not the Keith Ti6300):Add water, chicken, tortellini, bell pepper, and garlic to your pot. Bring to a boil. Turn the heat off. Let sit for about 5 minutes. Add the butter powder, powdered milk, and sauce mix. Bring back to a boil for 30 seconds to 1 minute. Stir. Eat! If it's not thick enough, let it sit around for a bit. It'll thicken right up.

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