Best Cold Tortellini Salad Recipes

COLD GREEK TORTELLINI SALAD

Cold Greek Tortellini Salad image

Cold Greek tortellini salad with peppers and cucumbers.

Provided by Cindy Wilkinson Abel

Time 2h35m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package fresh cheese tortellini
1 ½ cups chopped grape tomatoes
1 ½ cups chopped cucumbers
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
⅓ cup chopped red onion
⅓ cup Kalamata olives
1 (4 ounce) package crumbled feta cheese
1 cup Greek salad dressing

Steps:

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
Chill in the refrigerator for 2 hours before serving.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 32.5 g, Cholesterol 37.1 mg, Fat 20.6 g, Fiber 2.5 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 693.8 mg, Sugar 4.6 g

COLD TORTELLINI SALAD

Cold Tortellini Salad image

This is always a hit at cookouts and potlucks. Fast, easy, and delicious!

Provided by Tomas Weaver

Time 2h35m

Yield 10

Number Of Ingredients 10

Ingredients

2 (12 ounce) packages refrigerated cheese tortellini
8 medium carrots, sliced 1/4-inch thick
4 cups broccoli florets
4 stalks green onions, thinly sliced
2 cloves minced garlic
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
¼ cup grated Asiago cheese
1 ½ cups Italian salad dressing, or to taste
1 teaspoon hot pepper sauce (such as Cholula®)

Steps:

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
Add carrots, broccoli, green onions, and garlic to the tortellini. Sprinkle Parmesan, Romano, and Asiago cheeses over top. Combine salad dressing and hot sauce in a small bowl; pour over the salad and toss gently to combine, being careful not to break the tortellini.
Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 42.7 g, Cholesterol 36.7 mg, Fat 18.3 g, Fiber 4.2 g, Protein 13.4 g, SaturatedFat 5.9 g, Sodium 993.3 mg, Sugar 7.7 g

COLD TORTELLINI SALAD

Cold Tortellini Salad image

This is my most requested dish to bring to a potluck. It is not overly spicy and vegetarians just love this. You can add more cheese and seasonings if desired. This salad has been passed around the world and is always well received.

Provided by makowva

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 8h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package fresh cheese tortellini
1 (14 ounce) can artichoke hearts, drained
1 head broccoli, cut into bite-sized florets
1 head cauliflower, cut into bite-sized florets
1 (8 ounce) package shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup quartered green olives
¼ cup quartered black olives
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon cracked black pepper
1 (16 ounce) bottle Italian dressing, or more to taste

Steps:

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 the tortellini float to the top and the filling is hot, 6 to 7 minutes.
Meanwhile, slice each artichoke heart lengthwise into 8 pieces; set aside.
Drain tortellini and transfer to a large bowl. Cool to room temperature, 5 to 10 minutes.
Add broccoli, cauliflower, mozzarella, Parmesan, green and black olives, Italian seasoning, salt, and pepper; mix until ingredients are evenly distributed. Stir in Italian dressing. Cover and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 42.6 g, Cholesterol 44.6 mg, Fat 27.1 g, Fiber 5.5 g, Protein 19.4 g, SaturatedFat 8.4 g, Sodium 1864.1 mg, Sugar 8.7 g

TORTELLINI WITH MEAT & VEGETABLES COLD SALAD

Tortellini with Meat & Vegetables Cold Salad image

Found in a Food Network magazine and it gives you ways to make it your way, which I did and it was raved about, hope you try it

Provided by janet vinson

Categories Pasta Salads

Time 40m

Number Of Ingredients 18

Ingredients

1 pkg cheese tortellini
1 stick pepperoni or (1 pkg) mini pepperoni pieces
1 stick imported italian salami
1 can(s) sliced black olives
1 can(s) sliced green olives
1 jar(s) roasted red peppers
1 pkg shredded carrots
3 stalks of green onions
1 pkg crumbled blue cheese
1 pt grape tomatoes
FOR VINAIGRETTE DRESSINGS
1/3 c olive oil, extra virgin
2 Tbsp white wine vinegar
1 tsp chopped garlic
salt & pepper to taste
1/4-1/2 tsp red pepper flakes
OPTIONAL
BROCCOLI, PEAS, ONION, ASPARAGUS, MOZZERELLA BALLS, ADD WHATEVER YOU LIKE

Steps:

1. For Vinaigrette Dressing: whisk all ingredients and add salt & pepper to taste, set aside
2. Cook tortellinis in salted water for only a few minutes, DO NOT OVERCOOK, make al dente or even a little harder, drain and set aside
3. Cut meats into small cubes and vegetables; put all into serving bowl
4. Add tortellini to meats & veggies
5. Add cheese
6. Pour vinaigrette dressing over items in bowl and spoon till well mixed
7. Refrigerate overnight

CREAMY, COLD TORTELLINI SALAD

Creamy, Cold Tortellini Salad image

Make our Creamy, Cold Tortellini Salad with just 15 minutes of prep time! Learn how to make this cold tortellini salad with fresh spring veggies today.

Provided by My Food and Family

Categories Recipes

Time 3h15m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 7

Ingredients

1 env. GOOD SEASONS Italian Dressing Mix
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup white wine vinegar
3 Tbsp. water
2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained (2-1/2 cups)
2 cups sugar snap peas, halved
1 cup shredded carrots

Steps:

Combine dressing mix, mayo, vinegar and water in large bowl.
Add remaining ingredients; toss to coat. Cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g