Tortellini Salad In A Jar Recipes
BROCCOLI TORTELLINI SALAD
"This tried-and-true salad is simple to toss together and convenient since you make it ahead," reports May Sisk Hazlet, New Jersey. "Now that my husband and I are retired, we travel a lot and enjoy having more time for family and hobbies."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts :
TORTELLINI ARTICHOKE SALAD
This hearty salad can serve as a main course or side dish. The creamy Italian dressing and marinated artichoke hearts create a tangy coating for the tortellini.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2-3 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain and rinse with cold water. Place in a bowl. Add the tomatoes, onions, artichokes and salad dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 312 calories, Fat 21g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 553mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
TORTELLINI SALAD
Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.
Provided by olivegrower
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g
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- Cook tortellini according to package directions, drain and run under cold water to stop the cooking process.
- Then start to build your mason jars! Step 1: Pour the dressing in the bottom of the jar first. I like to use a wide mouth pint jar or mason jar. Pouring the dressing in first helps prevent the lettuce from getting soggy and when you pour the salad into a bowl, the dressing coats everything in the saladSome of my favorite dressings for this salad are my lemon poppyseed and MediterraneanVinaigrette.Step 2: Chop the cherry tomatoes and place right on top of the dressingStep 3: Place cooked tortellini on top of tomatoes and then layer the next 3 ingredients in really any order you’d like: orange bell pepper, feta cheese (or mozzarella balls), and red onion,Step 4: Take your gently torn butter leaf lettuce (or salad of choice) and place on top! Put the lid on, and store in the fridge until ready to eat.
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