Best Cheese Tortellini Salad Recipes

BROCCOLI AND CHEESE TORTELLINI SALAD

Steps:

• In a large saucepan, cook broccoli in 6 cups boiling water for 2 minutes. Drain and immediately rinse in cold water. In the same pan, cook tortellini according to package directions. Drain and rinse in cold water., In a large bowl, combine the broccoli, tortellini, onion and raisins. Combine the mayonnaise, sugar substitute and vinegar; pour over salad and toss to coat. Refrigerate for at least 1 hour. Just before serving, stir in bacon and sunflower kernels.

CHEESE TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
• Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.

CHEESE AND SPINACH TORTELLINI PASTA SALAD

Steps:

• 1. Cook 1 bag of Barilla's Cheese and Spinach Tortellini, drain and allow to cool.
• 2. Add in salt and pepper to taste, chopped basil, and italian dressing. BE SURE NOT TO OVERCOAT.
• 3. add parmesan cheese and mix well!
• 4. Pour into a nice bowl and allow to sit in refridgerator overnight or for at least 2 hours.
• 5. Be sure it is cooled before serving.

CHEESE TORTELLINI CAESAR SALAD

Steps:

• Combine pasta, lettuce, dressing and cheese in medium bowl.
• Toss to coat; top with tomatoes and croutons.
• Season with ground black pepper.

CHEESE TORTELLINI PESTO PASTA SALAD

Steps:

• 1. Cook pastas, set aside to cool a bit.
• 2. In large bowl or punch bowl, add rest of ingredients folding gently til well mixed.
• 3. Gently fold in pastas well.
• 4. Adjust seasonings to taste, meaning, add more salt, parmesan, etc., til it's to your own liking.
• 5. Serve immediately, or refrigerate.
• 6. *If serving this much later or the next day, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan cheese before serving as the noodles suck up the oil and seasonings a bit.
• 7. *This salad is best room temp or even slightly warm.

CHEESE TORTELLINI PESTO PASTA SALAD

Steps:

• Cook pastas, set aside to drain and cool a bit.
• In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
• Gently fold in pastas well.
• Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
• Serve immediately, or refrigerate.
• *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
• This salad is best, though, room temp, or even slightly warm.

GRILLED ZUCCHINI AND TORTELLINI SALAD WITH ASIAGO CHEESE

Steps:

• 1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper. 2. Cut each zucchini into three length-wise slices, about 1/2-inch (1-cm) thick. Place on a baking sheet and brush with 1/3 cup (75 mL) of the vinaigrette. Place on greased grill over medium-high heat and cook for 4 to 5 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (2.5-cm) thick chunks. 3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain; rinse under cold water to chill. Drain well. 4. Combine tortellini, grilled zucchini, olives, sun-dried tomatoes, cheese and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.

CHEESE TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions., Meanwhile, in a large bowl, combine the arugula, artichokes, onion, peppers and cheese. Drain tortellini; add to arugula mixture., In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Cover and refrigerate for at least 4 hours.

TORTELLINI SALAD WITH FETA CHEESE AND BABY SPINACH

Steps:

• Dressing - in food processor or blender 2 cloves garlic 1 Teaspoon dried oregano 1 Tablespoon tomato paste 6 Tablespoons balsamic vinegar Salt, Pepper to taste 1/4 cup olive oil - add to ingredients if food processor while running to emulsify

3 CHEESE TORTELLINI CHICKEN PASTA SALAD

Steps:

• Get out a LARGE salad bowl. This recipe makes a good amount. Set aside.
• Cook tortellini according to pkg directions and then drain,rinse and chill. Now cook your wacy mac veggie spirals according to pkg directions and then drain and rinse and also chill.
• while the pastas are getting chilled,chop up the onion, olives,and add to your bowl. Drain the artichokes hearts and chop up hearts and add to your bowl.
• If using fully cooked chicken breast strips that come in a bag,follow pkg directions,once heated up,dice the chicken up into bite size pcs and add to the bowl.
• Check your pastas and if chilled enough add to the bowl and mix really good. Now add your peas and salad dressing and parmesan cheese and remix it again and chill overnight. then enjoy as a side or alone as a main meal,its so good!
• Tips:The parmesan cheese and salad dressing add enough flavor but my sons will request i add garlic powder,pepper and italian spices. If my sons want salt they add it later,I dont use salt. I use 1/4th tsp pepper and 1/2 tsps for garlic powder and italian spices. You can adjust the amounts according to your taste,enjoy!

TORTELLINI SALAD WITH SALAMI AND CHEESE

Steps:

• Cook tortellinis for minimum cook time as directed on package.
• Drain tortellinis and rinse with cold water.
• Cut broccoli into bite size pieces. I discard most of the stems.
• Put broccoli in saucepan, cover with a few inches of water, and boil for 3 to 4 minutes. Do not overcook!
• Drain broccoli and rinse with cold water.
• Cut green pepper into 1-2" pieces.
• Cut cheese into small cubes.
• Slice the salami into strips using a sharp knife.
• Put everything into a large bowl, sprinkle with some garlic salt, and toss with about half of a 16 oz bottle of salad dressing. You can use more or less depending on your tastes, but half seems to work pretty well.
• Refrigerate for a few hours before serving.

CHEESE-FILLED TORTELLINI SALAD

Steps:

• Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.
• Shake all Basil-Caper Dressing ingredients in tightly covered container. In large glass or plastic bowl, place tortellini and all remaining Tortellini Salad ingredients. Add dressing; toss until evenly coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Toss before serving.