LAYERED TORTELLINI-SPINACH SALAD
Layers of red cabbage, green spinach, cherry tomatoes and cheese-filled tortellini make this layered salad a real centerpiece. You can alter the amount of dressing to your liking, if you wish. -Genise Krause Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions. , Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving.
Nutrition Facts : Calories 253 calories, Fat 20g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 434mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
ITALIAN TORTELLINI-VEGETABLE SALAD
Dinner ready in 25 minutes! Here's a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
- Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
- Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 355, Carbohydrate 27 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 8 g
LAYERED TORTELLINI PESTO CHICKEN SALAD
Loads of flavor in seven lovely layers!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
- In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
- In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.
Nutrition Facts : Calories 330, Carbohydrate 24 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g
LAYERED TORTELLINI SALAD
My tempting tortellini salad combines layer upon layer of flavors and textures, and its colors are amazing. It's perfect for a salad luncheon. Other cheese options are Havarti, fontina or Monterey Jack. -Nita Rausch, Dallas, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1-1/2 cups dressing).
Number Of Ingredients 17
Steps:
- For dressing, place the first eight ingredients in a blender. Cover and process until blended; process 1-2 minutes longer or until smooth. , Cook tortellini according to package directions. Drain and rinse in cold water. , In a large glass bowl, layer the cabbage, spinach and tortellini. Top with mozzarella cheese, tomatoes, onion, bacon and feta cheese. Cover and refrigerate for at least 3 hours. Drizzle with dressing; toss to coat.
Nutrition Facts :
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