Tortellini Salad With Fresh Basil And Tomatoes In Vinaigrette Recipes

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.

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.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE

Steps:

• Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
• Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
• Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
• Shake out any excess water and toss with the vinaigrette.
• Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
• Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
• Refrigerate until chilled, about 30 minutes.
• Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
• Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

TORTELLINI CAPRESE SALAD

Steps:

• Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

TOMATO-BASIL TORTELLINI SALAD

Steps:

• Bring 4 quarts of water to a rolling boil over high heat. Add the tortellini, stir, and cook 7-8 minutes or until al dente. Drain and rinse; transfer to a large bowl.
• To the tortellini, add the mozzarella, basil, and tomatoes.
• Measure the vinegar into a small bowl. In a slow stream, whisk the olive oil into the vinegar, whisking constantly. Add the honey, salt, and pepper and whisk to combine.
• Before serving, drizzle the vinaigrette over the salad and toss well. Serve immediately.

WHITE BEAN + TORTELLINI PASTA SALAD WITH LEMON BASIL VINAIGRETTE

Steps:

• 1. Bring a small pot of water to a boil on the stove over high heat. Once boiling, add tortellini and cook for 6-8 minutes (or according to package instructions) until tender. Once finished, drain tortellini and rinse under cold water to cool. 2. While tortellini cooks, open, drain, and rinse your cans of white beans and artichokes in a fine mesh strainer or colander. If the artichokes are whole, cut them into quarters. 3. Halve the cherry tomatoes, thinly slice the red onion, and drain off any liquid that may be in the fresh mozzarella. 4. Put all pasta salad ingredients, including the drained and rinsed tortellini, into a large bowl. 5. To make the vinaigrette, either put all ingredients into a small blender/food processor and pulse just until basil is finely chopped, OR very finely dice the basil by hand, then add it to a small bowl with all remaining ingredients, and whisk to combine. Pour dressing over the bowl of tortellini + veg, and toss to combine. 6. Serve immediately, or cover and store in the fridge for up to 4 days. This recipe serves four as a meal, or more like 8 as a side dish at a party.

TORTELLINI WITH ROASTED VEGGIES AND BASIL VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F. Chop zucchini, peppers, asparagus, and onion, and everything out on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss lightly to combine. Roast for 20 minutes, until the veggies are tender.
• Meanwhile, boil a large pot of well-salted water and cook tortellini according to package directions. Drain and set aside.
• To make the vinaigrette, combine basil, garlic, olive oil, red wine vinegar, red pepper, and salt in a small food processor or blender. Blend until smooth, then add a bit of water to thin out the dressing, and blend once more. It should be thin enough to easily pour and coat the pasta and veggies.
• Combine drained pasta, roasted veggies, and basil vinaigrette in a large bowl. Toss to combine, sprinkle with Parmesan, and serve.

TORTELLINI SALAD WITH FRESH BASIL AND TOMATOES IN VINAIGRETTE

Steps:

• For the Vinaigrette: Whir first five ingredients in blender until smooth. Drizzle thin stream of olive oil in until all is emulsified. Set aside.
• Boil tortellini according to directions, drain, rinse in cold water to stop the cooking. Spread cooked pasta out on a jelly roll pan, drizzle with the good olive oil and sprinkle with pepper; stir up to coat tortellini with oil. This prevents the pasta from going glue-y when added to the rest of the salad ingredients. Set aside, covered with plastic wrap, at room temperature for up to a couple hours.
• In a very large bowl, place quartered tomatoes, feta cheese crumbles, scallions, and pour about half the vinaigrette over, tossing gently. Refrigerate the tomato mixture until 2-3 hours before serving.
• About 2-3 hours before serving, toss the oiled tortellini with the tomato mixture, add a bit more dressing, if you think it needs it. Refrigerate. Just before serving, toss the fresh basil with the tortellini-tomato mixture. Serve.

SUMMER CORN, TOMATO AND TORTELLINI PASTA SALAD

Steps:

• Combine all ingredients and whisk to combine.
• Cook tortellini according to package instructions. Once it has drained, drizzle a little olive oil or lemon vinaigrette over the pasta to keep it from sticking. Set aside to cool to room temperature.
• Once cooled, combine tortellini, corn, tomatoes, zucchini, feta, basil, and dressing. Toss to combine. Season to taste with salt and pepper. Serve immediately or refrigerate.