Best Tortellini Salad With Tomato Arugula Dressing Recipes

SUN-DRIED TOMATO TORTELLINI SALAD

Sun-Dried Tomato Tortellini Salad image

Make and share this Sun-Dried Tomato Tortellini Salad recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces tortellini
4 ounces sun-dried tomatoes, finely chopped
5 cups chopped arugula
1/2 cup thinly sliced onion
3 ounces prosciutto, chopped
2 garlic cloves, minced
1/3 cup parmigiano or 1/3 cup romano cheese, freshly grated
1/4-1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
Allow to sit, covered and chilled for about an hour so flavors can blend.

Nutrition Facts : Calories 385.7, Fat 18.7, SaturatedFat 4.1, Cholesterol 24, Sodium 1104, Carbohydrate 46.2, Fiber 5.4, Sugar 12.7, Protein 12.7

TORTELLINI SALAD WITH TOMATOES AND PEAS

Tortellini Salad with Tomatoes and Peas image

This is one of my standard pasta salads for potlucks or parties. It's vegetarian and so good! Don't skimp with the dressing because the tortellini soak up a lot of dressing. I estimated the dressing amounts, so you just need to taste for yourself.

Provided by Toi

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 3h

Yield 10

Number Of Ingredients 11

Ingredients

3 (12 ounce) packages refrigerated cheese tortellini
½ (10 ounce) package frozen peas
3 tomatoes, chopped
1 cup coarsely grated Parmesan cheese
1 bunch fresh chives, chopped
¼ cup chopped fresh parsley
6 tablespoons olive oil
2 lemons, juiced
1 tablespoon white sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 54.6 g, Cholesterol 51.1 mg, Fat 19.5 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7 g, Sodium 694.5 mg, Sugar 5.8 g