Best Easy Tortellini Salad Recipes

EASY TORTELLINI SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
• Drain well, and allow tortellini to cool.
• Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
• Cover and refrigerate until chilled, at least 3 hours or overnight.

EASY TORTELLINI PESTO SALAD

Steps:

• Toss chopped tomatoes with salt and pepper. Set aside.
• Cooked tortellini according to package directions. Drain and rinse with cold water.
• In a large bowl, combine all ingredients. Gently toss until well combined.
• Refrigerate for at least two hours or overnight.
• Serve at room temperature.

EASY TORTELLINI VEGETABLE SALAD

Steps:

• In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
• Cook frozen vegetables as directed on bag; cool.
• In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.

EASY TORTELLINI SALAD

Steps:

• Cook the pasta until it's al dente, don't over cook it or the stuffing will fall out and the pasta will be mushy. While the pasta cooks, stir together all of the remaining ingredients. If you're adding veggies that need a quick blanch before you toss them in, do that while the pasta cooks too. I added olives, but I wanted them to be nice and firm so I added them right before serving.
• When the pasta is done, drain it and rinse it in cold water. Let the pasta cool before you toss it with the dressing. Chill in the fridge for 2-24 hours, and allow the dish to come to room temperature before serving.

EASY TORTELLINI SALAD

Steps:

• 1. In a small bowl or jar, mix together the salad dressing ingredients and set aside.
• 2. Cook both tortellini packages according to the package directions, al dente.
• 3. Drain and cool completely, and set aside.
• 4. In a large salad serving bowl, mix together the artichoke hearts, tomatoes, olives, red onion and carrots.
• 5. Then add in all the cooled tortellinis and toss well.
• 6. Shake or wisk to salad dressing very well and immediately pour the entire amount over the tortellini salad. Toss til evenly coated.
• 7. Refigerate a few hours or overnight. Toss again before serving. And add some chopped fresh parsley for even more color!