Cook the tortellini. Drain and rinse with cold water.
Combine beans, tomato, pepper and olives in a large bowl. Add tortellini and toss.
Make the dressing - combining the salsa, thousand island salad dressing and cumin.
Just before serving, pour dressing over the tortellini salad mixture and toss.
ater to a boil. Cook tortellini in boiling water until al
irections (I use the fresh tortellini that are tri-colored).
Cook tortellini as directed.
Rinse and cool.
Toss all ingredients in creamy Italian salad dressing and serve.
Prepare pesto mix according to package directions. Do this first so the pesto will cool while the pasta is cooking.
Prepare frozen tortellini according to package directions.
Mix prepared pesto and tortellini together. Chill for 1/2 hour.
Add mayonnaise, parmesan and pine nuts.
Mix well and chill at least 2 hours or overnight. It's really best when made a day ahead.
Cook tortellini according to package directions; drain.
Rinse with cold water and drain well.
Microwave or steam broccoli and carrots, slightly, but don't cook through.
This wasn't in the original recipe, but I think the vegetables absorb more flavor this way.)
In large mixing bowl, combine cooked tortellini, sweet pepper, broccoli, carrot and olives.
For the tomato salad, mix the onion, chopped tomatoes,
Place bacon in a large deep skillet.
Cook over medium-high heat until evenly brown.
Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil.
Cook tortellini in boiling water for 8-10 minutes or until al dente.
Drain and rinse under cold water. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion.
Pour on dressing (recipe to follow) and toss.
large bowl, combine the tortellini, cheese, salami, celery, olives, bell
Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note: This salad will keep in the fridge for up to 3 days.
Cook tortellini as directed on package.
Drain; rinse with cold water.
In a large bowl, combine tortellini, salami, Provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In a small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well.
Pour dressing over salad; blend well. Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese.
Cover; refrigerate 1 to 2 hours.
Garnish with pimiento before serving, if desired.
Makes 8 (1 1/2 cup) servings.
Cook tortellini in boiling, salted water until al dente. Rinse under cold water until cool then drain.
Combine tortellini, peppers and arugula in a large serving bowl. Whisk together 1/4 cup of reserved oil, lemon juice and garlic. Season to taste then drizzle dressing over pasta and toss to combine. Sprinkle with toasted pine nuts.
Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
Mix mayonnaise, Parmesan and orange juice in small bowl.
Pour dressing over salad and toss.
Refrigerate until ready to use.
Add optional garnish of orange sections and/or strawberry slices.
If desired, serve on trimmed spinach leaves.
mulsified. Set aside.
Boil tortellini according to directions, drain, rinse
y defrosting/cooking the cheese tortellini in a pot of boiling
In a large saucepan, bring 6 cups water to a boil. Add the tortellini. Reduce the heat slightly. Cook in gently boiling water for about 10 minutes or until tender. Drain tortellini in a colander.
Place in a large bowl of ice cold water.
Let stand for 5 minutes. Drain well. Transfer chilled tortellini to
a serving bowl. Add cheese, tomatoes, pepper strips, olives and green onions.
Pour the dressing over the tortellini mixture and toss gently to coat. Add Parmesan cheese and toss lightly.
Makes 5 to 6 servings.
ize pieces.
Cook fresh tortellini in 3 1/2 quarts
Cook tortellini according to package directions (omitting salt).
Drain.
In a medium bowl, toss tortellini with dressing. Cool 10 minutes.
Add cucumber, tomato and green onion.
Toss gently to coat.
Serve at room temperature or cover and refrigerate.
Serve over salad greens.
ater to a boil. Cook tortellini in the boiling water until