Marinated Garden Tortellini Salad Recipes

Steps:

• Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
• Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
• Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

Steps:

• Cook pasta according to package directions.
• Combine vegetables and olives; stir in dressing.
• Cover& marinate in fridge for several hours or overnight.
• Drain and reserve dressing.
• Toss together; pasta& vegetable mixture and parsley.
• Spoon veggie mix onto serving platter lined with lettuce or whatever greens you have on hand.
• Sprinkle with Feta cheese and Serve with reserved dressing.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
• Drain well, and allow tortellini to cool.
• Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
• Cover and refrigerate until chilled, at least 3 hours or overnight.

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a parchment paper-lined rimmed baking sheet. Brush lightly with oil, and bake until crisp, about 10 minutes. Let cool completely.
• In a large pot of boiling, salted water, cook tortellini according to package instructions. Add peas, then immediately drain. Let cool 10 minutes, then toss in a large bowl with lemon zest and juice, and olive oil. Season with salt and pepper.
• Break prosciutto into large pieces and toss with pasta along with arugula. Serve in bowls topped with cheese.