Colorful Tortellini Pasta Salad Recipes

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COLORFUL SPIRAL PASTA SALAD

Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 14 servings.

Number Of Ingredients 7



Colorful Spiral Pasta Salad image

Steps:

  • In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

COLORFUL TORTELLINI PASTA SALAD

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



Colorful Tortellini Pasta Salad image

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.

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

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