Creamy Tortellini Spring Salad Recipes

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

When I moved to Oklahoma, I discovered a pizza called "chicken bacon ranch" and this pasta salad is a nod to the flavors in the pizza. If desired, marinate chicken in ranch dressing, and grill chicken to bump up the flavor.

Provided by thedailygourmet

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing image

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
Toss to combine. Season with salt and pepper if desired.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 31.5 g, Cholesterol 104.5 mg, Fat 29.7 g, Fiber 1.8 g, Protein 33.1 g, SaturatedFat 9.9 g, Sodium 881.1 mg, Sugar 2.6 g

Ingredients

1 (9 ounce) package refrigerated cheese tortellini
¼ cup ranch dressing
1 tablespoon milk
8 ounces cubed, cooked chicken
2 ½ ounces fresh mozzarella, diced
⅓ cup chopped cooked bacon
2 tablespoons chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper to taste (optional)

CREAMY, COLD TORTELLINI SALAD

Make our Creamy, Cold Tortellini Salad with just 15 minutes of prep time! Learn how to make this cold tortellini salad with fresh spring veggies today.

Provided by My Food and Family

Categories Recipes

Time 3h15m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 7

Creamy, Cold Tortellini Salad image

Steps:

Combine dressing mix, mayo, vinegar and water in large bowl.
Add remaining ingredients; toss to coat. Cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g

Ingredients

1 env. GOOD SEASONS Italian Dressing Mix
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup white wine vinegar
3 Tbsp. water
2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained (2-1/2 cups)
2 cups sugar snap peas, halved
1 cup shredded carrots

CREAMY TORTELLINI SALAD

from William Sonoma. We had this at an engagement party recently and I was so happy to be told where the recipe is from! If you want to use dried herbs to taste, go ahead and just use your best judgement and use them to your taste.

Provided by SarahBeth

Categories Lunch/Snacks

Time 40m

Yield 1 bowl pasta, 4 serving(s)

Number Of Ingredients 12

Creamy Tortellini Salad image

Steps:

Set a large pot of water on to boil according to package directions.
Next, make the dressing, in a small bowl, using a wooden spoon, mix together the cream cheese, yogurt, dill, chives and garlic until smooth. Season with salt and pepper. Set the dressing aside.
Next, add pasta to water when it is boiling and cook according to package directions.
Meanwhile, shred the carrot set the shredded carrot aside.
When pasta has about 3 minutes to go add the green beans to the pot.
When the pasta has about 1 minute to go add the carrot to the pot.
Drain and Rinse the pasta and vegetables with cold water and drain well again.
Dump the drained pasta and vegetables into a serving bowl. Add the dressing and the milk. Gently toss the salad with the wooden spoon until well blended. Season with salt and pepper. Serve warm or chilled.

Ingredients

3 ounces cream cheese, softened
1/2 cup plain yogurt
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
1 small garlic clove, finely chopped
salt & freshly ground black pepper, to taste
2 teaspoons salt, plus more, to taste
1 large carrot, peeled
9 ounces fresh cheese-filled tortellini (about 2 cups)
1/4 lb green beans, ends trimmed, cut into 1-inch pieces
2 tablespoons milk
fresh ground pepper, to taste