Vegetable Tortellini Salad Recipes

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.

Steps:

• Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
• Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

Steps:

• Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
• Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
• Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water., In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled.

Steps:

• Heat grill to medium-high heat.
• Brush 1/4 cup dressing evenly onto mushrooms and peppers.
• Grill 5 min. on each side or until crisp-tender. Cool slightly.
• Combine grilled vegetables, tortellini, cheese and onions in large bowl. Add remaining dressing; mix lightly.

Steps:

• Cook tortellini by directions on package.
• Rinse with cold water till completely cool; drain well.
• In a bowl, blend vegetable soup mix, Miracle Whip, oil, lemon juice, basil, parsley and pepper.
• Toss with well drained tortellini, green onions and tomato.
• Chill well.

Steps:

• Cook pasta according to package. Drain and cool.
• Cut broccoli into flowerettes.
• Drain and slice black olives.
• Do not drain the artichokes.
• Mix all ingredients together.
• Toss in cooled tortellini.
• Chill 2 hours & add grape tomatoes sliced in half just before serving.
• NOTE: Cool pasta down by running cold water over it after draining.