Best Colorful Tortellini Salad Recipes

COLORFUL TORTELLINI PASTA SALAD

Colorful Tortellini Pasta Salad image

I get a lot of requests for this pretty and flavorful pasta salad. I like lighter dressing, so if you like more, you may want to increase the oil and vinegar. I haven't gotten any complaints about this though - only compliments! :) I use dry, tri-color tortellini, but you can use refrigerated tortellini or whatever pasta you like. I think fresh herbs and fresh parmesan cheese (not the powdered stuff in the can!) make a big difference in this recipe. I haven't tried it yet, but I think fresh broccoli would also be nice in this. This recipe makes a ton, so it is great for larger gatherings. The number of servings is a guess!

Provided by Vino Girl

Categories Onions

Time 4h45m

Yield 16 serving(s)

Number Of Ingredients 19

Ingredients

16 ounces cheese-filled egg tortellini
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 red onion, thinly sliced
1/2 cup black olives, sliced
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons of fresh mint, chopped
2 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons lemon juice
1 teaspoon black pepper, freshly ground
1 teaspoon garlic granules
1/4 teaspoon cayenne pepper
4 dashes hot pepper sauce
1/2 cup crumbled feta cheese
1/4 cup grated parmesan cheese

Steps:

Cook pasta according to directions on the package.
When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
Rinse with cold water and drain well.
Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
Combine peppers, onion, and olives in a very large bowl.
Gently stir in tortellini.
Pour dressing over salad and lightly toss to coat pasta and vegetables.
Cover and refrigerate overnight or for at least four hours.
Just before serving, sprinkle the cheeses on top.

COLORFUL TORTELLINI SALAD

Colorful Tortellini Salad image

Here's a great meatless recipe with real Mediterranean flair that's hearty enough to qualify as an entrée. Laced with a tart vinaigrette dressing and bursting with strips of sweet pepper, onion and zucchini, it's also colorful enough to serve as a pretty side dish. Thanks to subscriber Stacey Mofle in Universal City, Texas for this tasty dish!

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

1 package (19 ounces) frozen cheese tortellini
1-1/2 cups julienned zucchini
1-1/2 cups julienned yellow summer squash
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
3/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1 cup julienned sweet red pepper
1/2 cup sliced red onion, halved
1 cup balsamic vinaigrette

Steps:

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the zucchini, yellow squash and mushrooms in oil until crisp-tender. Stir in the garlic, Italian seasoning and pepper. Cook 1 minute longer or until garlic is tender. , Drain tortellini and rinse in cold water. Place in a large bowl; add the squash mixture, red pepper and onion. Drizzle with vinaigrette; toss to coat. Serve immediately or refrigerate. Serve with a slotted spoon.

Nutrition Facts : Calories 261 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 486mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.