TORTELLINI SALAD WITH GRILLED TOMATO VINAIGRETTE
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
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
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
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
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
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
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
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
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
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
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
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 - creamy, delicious lightweight meal for your next adventure!
Provided by The Bearded Hiker
Number Of Ingredients 10
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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- Cook the tortellini according to package directions in a large stockpot of generously-salted boiling water. Drain the tortellini in a strainer, then rinse with cold water until the pasta has cooled.
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- In a large skillet or sauté pan over high heat, add two tablespoons of the oil from the sun-dried tomato jar. Once hot, add chicken and brown on both sides. Do not cook through. Center should still be pink. Slide all contents from the pan onto a platter including any liquid in the pan.
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- Preheat oven to 350F. Lightly oil or spray a 9-inch by 13-inch baking dish with non-stick cooking spray. Scatter the cheese tortellini in the pan with 2 cups of the Sargento 6-Cheese Italian Blend. Set aside.
- Open the jar of sun-dried tomatoes in oil with herbs and drain about 1 tablespoon of the oil into a heavy-bottomed skillet. Set the jar of sun-dried tomatoes aside and place the skillet over medium high heat. Add the cubed chicken to the sun-dried tomato oil along with a pinch of salt and let it stand 30 seconds or so before stirring. Continue stirring every 30 seconds or so until it is opaque all the way through, about 7 minutes. Spoon on top of the tortellini and cheese.
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