Best Italian Tortellini Vegetable Salad Recipes

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

Ingredients

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

ITALIAN TORTELLINI-VEGETABLE SALAD

Italian Tortellini-Vegetable Salad image

Found this in the Pillsbury e-zine, putting here for safekeeping! I always use my favorite homemade italian dressing or Good Seasons

Provided by CABarbieQue

Categories Low Cholesterol

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (9 ounce) package cheese filled tortellini
1 (9 ounce) package spinach filled tortellini
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1 cup oil-packed julienne-cut sun-dried tomato, drained (from a 6.5 oz jar)
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
2 (6 ounce) jars marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
8 ounces Italian dressing

Steps:

In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last minute of cooking time. Rinse with cold water to cool; drain well.
Meanwhile, in a large bowl, mix tomatoes, onion, parsley 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.

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