Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
Cook tortellini according to package directions drain and transfer to bowl.
If you're planning to layer your salad in a Mason jar, mix in oil to keep tortellini from sticking together.
To layer salad, start with pesto and then add onion, tomatoes, mozzarella, and tortellini. Or, simply mix remaining ingredients with tortellini in bowl.
liced green onion and tortellini. Cook until tortellini is tender, about 10
eat, brown the ground beef with onion for about 5 minutes
Melt butter in a large, heavy-bottomed saucepan over high heat. Saute onions for 2-3 mins, until tender. Add stock and potato. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add peas and mint. Simmer for 2-3 mins, until vegetables are tender. Puree until smooth then strain into a clean saucepan. Stir in cream and season to taste.
Meanwhile, cook tortellini in boiling salted water until they float. Drain.
Serve soup topped with tortellini.
Cook tortellini as directed.
Keep warm.<
Fill a pot with water and place over high
Cook the 1/2 cup tortellini according to the package directions,
Cook tortellini according to package directions; keep warm. In a large skillet, melt butter.
Saute onion and garlic 3 minutes.
Add shrimp; saute 3 minutes.
Add tomatoes, ham, peas, and grated cheese; cook 1 minute.
Toss with tortellini; sprinkle with shredded cheese.
If desired, garnish with fresh basil.
Bring water to a boil in a 4 quart dutch oven.
Add tortelllini and asparagus and cook for 4 minutes, drain; rinse in cold water, and drain. Set aside.
Place lettuce, tortellini, and asparagus in a large bowl; add dressing, tossing gently. Add parmesan and croutons. Serve.
Cook tortellini as directed.
In saucepan, cook light cream, butter and grated cheese.
Simmer for 20 minutes.
Stir occasionally.
Add crushed tomatoes.
Keep it on low.
Simmer for about 20 minutes.
Stir occasionally.
Top tortellini with pink sauce.
urchased rotisserie chicken.).
Cook tortellini according to package directions. While
br>Add all ingredients except tortellini.
Bring to a boil
Cook tortellini in 4-quart pan in 2 quarts boiling water.
Dice tomatoes to 1/4-inch size.
Put in large bowl.
Chop sprigs of basil and parsley; crush garlic.
Add all to bowl.
Stir in oil, vinegar, salt and pepper.
Gently mix well.
Drain tortellini and toss with tomato mixture until coated.
Serve warm.
Serves 4.
Cook tortellini according to instructions.
Drain and place in large mixing bowl.
Cook broccoli just until tender.
Cook carrots just until tender.
Drain both and combine with tortellini.
Add peppers and fresh basil and toss.
Whip yolk, lemon juice, mustard and vinegar.
Pour oils in a thin steady stream to make a light mayonnaise.
Pour dressing over salad and toss to coat.
Serve at room temperature or slightly chilled.
Serves 8 to 10.
Looks festive and can be served meatless.
In a 5-quart Dutch oven, brown sausage and drain.
Add onion and saute until tender.
Add beef broth, red wine, tomatoes, carrots, celery, ketchup, Italian seasoning and garlic.
Bring to a boil; simmer, uncovered, for 30 minutes.
Add zucchini, tortellini, green pepper and parsley.
Simmer, covered, until tortellini are tender, 10 to 15 minutes.
Sprinkle with Parmesan cheese before serving.
Cook tortellini; drain and cool.
Mix as directed the Italian dressing.
Pour dressing, Parmesan cheese and parsley flakes in with tortellini.
Add salt and pepper.
Stir and chill.
Cook tortellini according to package.
Drain, rinse with cold water until cool.
In medium bowl, blend vegetable soup mix, mayonnaise, oil, lemon juice, basil, parsley and pepper.
Toss with tortellini, green onions and tomato.
Chill.
Makes approximately 4 cups.
oup.
Stir in zucchini, tortellini, parsley and green pepper.
In large sauce pan saute garlic & onion in olive oil (aldante!).
Add tomatoes, red pepper flakes, cayenne, and chilli powder, simmer over medium heat for 20 minutes.
Add vodka, salt and pepper to taste, simmer and reduce (aproximately 10 minutes).
Bring a large pot of water to a rolling boil and add tortellini (Simmer till done).
In a skillet, brown slices of sausage. Add to sauce.
Add cream, parsley, and dill weed to sauce. Reduce heat to low and Cook an additional 10 minutes.
Serve over tortellini.