FRESH BASIL TORTELLINI SALAD
This is a great pasta salad with cheese tortellini and sweet basil. Plan ahead, because it should chill for a couple hours to allow flavors to blend.
Provided by Karen..
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook tortellini as directed on package.
- Drain and rinse with cold water.
- Mix remaining ingredients in a medium bowl.
- Add tortellini and toss until well combined.
- Cover and refrigerate at least 2 hours.
- Toss again before serving with additional parmesan cheese.
Nutrition Facts : Calories 356.5, Fat 17.7, SaturatedFat 4.5, Cholesterol 32.5, Sodium 489, Carbohydrate 38.6, Fiber 1.8, Sugar 2.9, Protein 10.8
TORTELLINI CAPRESE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.
BASIL TORTELLINI SALAD
This is a Sunset magazine recipe that my mom passed on to me. If you make this up ahead of time, the vinegar and oil soak into the pasta, so you might want to taste it before serving and see if you need to add a bit more of one or the other.
Provided by bojmom
Categories Brunch
Time 16m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortellini according to package instructions.
- Drain and rinse with cold water.
- In a large bowl combine oil, vinegar, basil, and pepper.
- Stir in pasta, tomatoes, and cucumber.
- Serve.
Nutrition Facts : Calories 409.2, Fat 23.6, SaturatedFat 5.2, Cholesterol 31.8, Sodium 264.3, Carbohydrate 39.7, Fiber 2.5, Sugar 2.9, Protein 11.1
TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE
Make and share this Tortellini Salad With Asparagus and Fresh Basil Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
- Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
- Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
- Shake out any excess water and toss with the vinaigrette.
- Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
- Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
- Refrigerate until chilled, about 30 minutes.
- Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
- Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.
Nutrition Facts : Calories 281.9, Fat 15.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 366.3, Carbohydrate 28.4, Fiber 2.4, Sugar 2.1, Protein 9.9
TORTELLINI SALAD WITH FRESH BASIL AND TOMATOES IN VINAIGRETTE
I took an idea from Michael Chiarello on the Food Network, and tweaked it according to a favorite vinaigrette recipe of mine. This is a delightful main-dish salad on a hot summer night. Grill up some foccacia, brushed with a good olive oil like Frantoia or Ravida, and serve it in pie-shaped wedges alongside. Good eats!
Provided by Maumeeprof
Categories One Dish Meal
Time 40m
Yield 12-14 1/2 cup servings, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- For the Vinaigrette: Whir first five ingredients in blender until smooth. Drizzle thin stream of olive oil in until all is emulsified. Set aside.
- Boil tortellini according to directions, drain, rinse in cold water to stop the cooking. Spread cooked pasta out on a jelly roll pan, drizzle with the good olive oil and sprinkle with pepper; stir up to coat tortellini with oil. This prevents the pasta from going glue-y when added to the rest of the salad ingredients. Set aside, covered with plastic wrap, at room temperature for up to a couple hours.
- In a very large bowl, place quartered tomatoes, feta cheese crumbles, scallions, and pour about half the vinaigrette over, tossing gently. Refrigerate the tomato mixture until 2-3 hours before serving.
- About 2-3 hours before serving, toss the oiled tortellini with the tomato mixture, add a bit more dressing, if you think it needs it. Refrigerate. Just before serving, toss the fresh basil with the tortellini-tomato mixture. Serve.
Nutrition Facts : Calories 355.9, Fat 26.3, SaturatedFat 7, Cholesterol 33.7, Sodium 416.9, Carbohydrate 22.4, Fiber 1.9, Sugar 3.4, Protein 8.9
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TORTELLINI BASIL SALAD RECIPE - REAL SIMPLE
From realsimple.com
5/5 (7)Category DinnerCuisine Italian, AmericanTotal Time 1 hr 10 mins
- Bring a small pot of water to a boil. Fill a large bowl with ice water. Add 1 cup basil leaves to boiling water; cook for 30 seconds. Drain; plunge basil into ice water and let stand for 1 minute. Remove basil, squeeze out excess liquid, and transfer to a blender.
- Add ½ cup oil and ½ teaspoon salt to basil in blender; process until smooth, 15 to 30 seconds. Let stand for 15 minutes. Pour through a fine-mesh strainer into a bowl. Discard solids.
- Bring a large pot of generously salted water to a boil over high. Add asparagus; cook until crisp-tender, 2 to 3 minutes. Transfer to a cutting board using tongs. Add tortellini to boiling water and cook according to package directions. Drain; transfer to a large bowl. Stir in lemon zest and half of basil oil (about ¼ cup). Let pasta mixture cool, tossing occasionally, until room temperature, about 30 minutes.
- While pasta cools, heat remaining 2 tablespoons oil in a medium skillet over medium-high. Add shallots and ¼ teaspoon salt. Cook, stirring occasionally, until shallots are crisp and golden, 5 to 7 minutes. Transfer to a plate lined with paper towels.
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