Best Mediterranean Torellini Salad Recipes

MEDITERRANEAN TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl. , Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled.

MEDITERRANEAN TORTELLINI PASTA SALAD

Steps:

• Cook the tortellini as directed on the package, drain and let cool.
• Mix the tortellini, tomatoes, cucumber, bell pepper, onion, olives and feta and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper and enjoy.

SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

MEDITERRANEAN TORELLINI SALAD

Steps:

• Cook the tortellini according to the directions on the package (recommendation: cook tortellini al dente). In mixing bowl, combine olive oil, balsamic vinegar, Marsala wine, lemon juice and freshly crushed garlic, and Italian seasonings. Whisk ingredients together. Pour into tightly sealed plastic container and shake briskly. Set aside and let sit at room temperature while preparing the salad. Cut one Japanese eggplant in small cubes. Heat large saute pan with 1/4 c. extra virgin olive oil and dash of marsala wine over medium heat. Saute 1-2 tbsp. garlic in the olive oil and add cubed eggplant. Add salt and ground pepper to taste. When cooked, the eggplant should turn a purplish-grey color but do not overcook or it'll become too soft. Set pan aside on stove and cool at room temperature. Thinly slice the English cucumber and 1/2 red onion. Coarsely chop 1/4 c. kalamata olives. Rinse and drain the tomatoes. Add all of the above ingredients to the bowl of tortellini. Mix thoroughly with spoon. Add cooled eggplant mixture to pasta and vegetables. Drizzle vinaigrette over salad and thoroughly mix together. Thoroughly coat the pasta and vegetables evenly (use entire vinaigrette--add more balsamic vinegar if you want a more pungent taste). Cover bowl with plastic wrap and chill in refrigerator approximately 2 hours. Before serving, toss salad with fresh basil and feta cheese. This salad tastes better when it's marinated for a long period of time.

MEDITERRANEAN TORTELLINI PASTA SALAD

Steps:

• Boil and rinse tortellini. Blanch spinach if using fresh. Defrost and drain spinach if using frozen.
• Combine tortellini, spinach, olives, tomatoes, onion.
• Mix oil and vinegar, then pour over salad mixture.
• Add cheeses.
• Enjoy!