Veggie Tortellini Salad Recipes

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LAYERED VEGGIE TORTELLINI SALAD



Layered Veggie Tortellini Salad image

Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. -Dennis Vitale, New Preston, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

1 package (16 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
2 cups cherry tomatoes, quartered
2 celery ribs, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
PARMESAN DRESSING:
3/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
1 teaspoon dried thyme

Steps:

  • Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese. , In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.

Nutrition Facts : Calories 286 calories, Fat 20g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 374mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

ITALIAN TORTELLINI-VEGETABLE SALAD



Italian Tortellini-Vegetable Salad image

Dinner ready in 25 minutes! Here's a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1 package (9 oz) refrigerated cheese-filled tortellini
1 package (9 oz) refrigerated spinach-filled tortellini
2 cups small fresh cauliflower florets
2 cups small fresh broccoli florets
1 cup oil-packed julienne-cut sun-dried tomatoes (from 6.5-oz jar), drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium yellow bell pepper, chopped
2 jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
1 bottle (8 oz) Italian dressing

Steps:

  • In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
  • Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
  • Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 355, Carbohydrate 27 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 8 g

VEGGIE-TORTELLINI CASSEROLE



Veggie-Tortellini Casserole image

This creamy pasta casserole is packed with kitchen staple veggies like carrots, zucchini and peppers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 15

2 packages (9 oz each) refrigerated cheese-filled tortellini
1 medium zucchini, cut into 1/2-inch slices
1 medium carrot, thinly sliced
1 tablespoon butter
1 tablespoon finely chopped garlic
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/3 cups vegetable broth
1 package (8 oz) cream cheese, cut into cubes
1 cup quartered cherry tomatoes
1/2 cup chopped red bell pepper
3 tablespoons chopped fresh basil leaves
1 cup shredded Italian cheese blend (4 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook tortellini as directed on package, adding zucchini and carrot during last minute of cooking time; drain.
  • Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook garlic and mushrooms in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Sprinkle with flour, salt and pepper; cook and stir 1 minute. Gradually add broth, stirring constantly until sauce thickens slightly. Add cream cheese; cook and stir until melted. Stir in tomatoes, bell pepper and basil.
  • Place tortellini mixture in baking dish. Top with mushroom-cheese sauce. Sprinkle with cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until bubbly.

Nutrition Facts : Calories 380, Carbohydrate 37 g, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 910 mg

WARM TORTELLINI AND ROASTED VEGETABLE SALAD



Warm Tortellini and Roasted Vegetable Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 bell peppers (1 red, 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds
1 red onion, sliced into 1/4-inch-thick rings
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 9-ounce package spinach or cheese tortellini
1 5-ounce package baby kale (about 8 cups)
4 cloves garlic, sliced
2 tablespoons white wine vinegar
1/2 cup torn fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
  • Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

Nutrition Facts : Calories 450 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams

VEGETARIAN TORTELLINI SALAD WITH GRILLED VEGETABLES



Vegetarian Tortellini Salad with Grilled Vegetables image

This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini. Tastes great warm, or you can make it ahead and serve cold.

Provided by carrieanddave

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 55m

Yield 10

Number Of Ingredients 11

¼ cup balsamic vinegar
¾ cup olive oil
3 tablespoons water
2 tablespoons Italian seasoning
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
2 (8 ounce) packages dry cheese tortellini
2 medium zucchini, ends trimmed and halved lengthwise, or more to taste
2 medium yellow squash, ends trimmed and halved lengthwise, or more to taste
2 medium red onions, sliced into thick rounds
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Mix balsamic vinegar, olive oil, water, Italian seasoning, and Italian salad dressing mix together in a bowl for the dressing. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini is tender and filling is hot, 10 to 12 minutes. Drain and cool under cold water. Set aside.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush zucchini, squash, and onions with olive oil; sprinkle with salt and pepper.
  • Grill vegetables on the preheated grill until brown and soft, 7 to 10 minutes, making sure not to overcook squash. Remove from heat and let rest and cool for 10 minutes.
  • Chop cooled vegetables into medium-sized pieces. Place in a large bowl with tortellini and mix together. Add dressing and mix well. Season with salt and pepper to taste. Serve warm or refrigerate and serve cold the next day.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 22 g, Cholesterol 18 mg, Fat 21.2 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 417.3 mg, Sugar 4.5 g

GRILLED VEGGIE TORTELLINI SALAD



Grilled Veggie Tortellini Salad image

Make and share this Grilled Veggie Tortellini Salad recipe from Food.com.

Provided by Rita1652

Categories     Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

4 cloves roasted garlic, minced
1 red pepper, quartered
1 portabella mushroom
1 onion, sliced
1 zucchini, sliced into four long strips
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon italian seasoning
2 cloves garlic, minced
1/4 cup olive oil
1/8 cup balsamic vinegar
1 sprig rosemary, stem discarded leaves chopped
16 ounces cheese tortellini, cooked according to package directions cooled
1/2 cup provolone cheese, diced finely
4 ounces black olives (optional)
salt and pepper

Steps:

  • Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
  • Then grill till browned about 2-3 minutes each side.
  • In a blender blend garlic,olive oil,balsamic vinegar,.
  • rosemary.
  • Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
  • Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.

VEGGIE TORTELLINI SALAD



Veggie Tortellini Salad image

"My family always asks for and enjoys this salad when we have special gatherings," shares Patricia Mallon from Yakima, Washington. "It also works great for potlucks since it's so quick and easy to prepare." TIP: To turn the Veggie Tortellini Salad into an easy stand-alone meal mainstay, try adding grilled chicken strips, pepperoni or Italian salami. Serve with slices of crusty bread and iced sun tea.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 15-20 servings.

Number Of Ingredients 18

2 packages (9 ounces each) refrigerated cheese tortellini
2 cups fresh broccoli florets
1-1/2 cups thinly sliced celery
1-1/2 cups thinly sliced carrots
1 large sweet red pepper, cut into 2-inch strips
1 medium red onion, halved and thinly sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
1/2 cup red wine vinegar
1 envelope Italian salad dressing mix
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup olive oil

Steps:

  • Cook the tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, broccoli, celery, carrots, red pepper, onion, artichokes and olives. , In a blender, combine the first eight dressing ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and chill until serving.

Nutrition Facts :

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