Tortellini Salad Recipes | Taste Recipes

Tortellini & Chicken Caesar Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:42:06 +0000

Ingredients

1 package (20 ounces) refrigerated cheese tortellini
1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1/3 cup finely chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) hearts of romaine salad mix
1-1/2 cups grape tomatoes
1 can (6-1/2 ounces) sliced ripe olives, drained
3/4 cup creamy Caesar salad dressing
3/4 cup shredded Parmesan cheese
6 bacon strips, cooked and crumbled

Directions

Cook tortellini according to package directions. Drain; rinse with cold water.
Meanwhile, in a small bowl, combine chicken, onion, oil, garlic, salt and pepper; toss to coat. Heat a large skillet over medium-high heat. Add chicken mixture; cook and stir 4-6 minutes or until chicken is no longer pink. Remove from heat.
In a large bowl, combine salad mix, tomatoes, olives, tortellini and chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with cheese and bacon. Serve immediately.

Nutrition Facts

2-2/3 cups: 601 calories, 34g fat (9g saturated fat), 99mg cholesterol, 1539mg sodium, 39g carbohydrate (4g sugars, 5g fiber), 33g protein.

Layered Veggie Tortellini Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:28:01 +0000

Ingredients

1 package (16 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
2 cups cherry tomatoes, quartered
2 celery ribs, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
PARMESAN DRESSING:
3/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
1 teaspoon dried thyme

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Directions

Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
In a small bowl, whisk the dressing ingredients; spoon over salad or serve alongside. Cover and refrigerate until serving.

Nutrition Facts

1 cup: 286 calories, 20g fat (6g saturated fat), 32mg cholesterol, 374mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 8g protein.

Pesto Tortellini Salad

Steven John — Mon, 07 Oct 2024 04:46:38 +0000

Ingredients

1 package (19 ounces) frozen or fresh cheese tortellini
1-1/2 cups cherry tomatoes, halved
8 ounces fresh mozzarella cheese pearls
1/2 cup pitted Greek olives
4 ounces marinated quartered artichoke hearts, drained, chopped
2 tablespoons minced fresh basil
1/2 cup prepared pesto

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Directions

Cook tortellini according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomatoes, mozzarella, olives, artichokes, basil and pesto until combined. Cover and refrigerate until chilled, 1-2 hours.

Nutrition Facts

3/4 cup: 446 calories, 25g fat (10g saturated fat), 60mg cholesterol, 788mg sodium, 36g carbohydrate (3g sugars, 4g fiber), 16g protein.

Tortellini Caesar Salad

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

1 package (19 ounces) frozen cheese tortellini
1/2 cup mayonnaise
1/4 cup 2% milk
1/4 cup plus 1/3 cup shredded Parmesan cheese, divided
2 tablespoons lemon juice
2 garlic cloves, minced
8 cups torn romaine
1 cup seasoned salad croutons
Halved cherry tomatoes, optional

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Directions

Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic.
Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomatoes if desired.

Nutrition Facts

1 cup (calculated without tomatoes): 237 calories, 14g fat (4g saturated fat), 17mg cholesterol, 327mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 8g protein.

Contest-Winning Picnic Pasta Salad

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

1 package (12 ounces) tricolor spiral pasta
1 package (10 ounces) refrigerated tricolor tortellini
1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
1/2 pound fresh broccoli florets (about 1-3/4 cups)
12 ounces provolone cheese, cubed
12 ounces hard salami, cubed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium red onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix

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Directions

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic.
Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

Test Kitchen Tips

This salad has so many goodies you don't have to dig to find them. But you can stretch the recipe (and save some moolah) by cooking another 12-ounce package of tricolor spiral pasta and drizzling it with olive oil before adding it to the salad.

Don't be afraid to make this ahead of time. The flavors actually improve overnight.

Nutrition Facts

3/4 cup: 411 calories, 23g fat (8g saturated fat), 43mg cholesterol, 1156mg sodium, 33g carbohydrate (4g sugars, 4g fiber), 18g protein.

Mediterranean Tortellini Salad

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 package (19 ounces) frozen cheese tortellini
1 package (14 ounces) smoked turkey sausage, sliced
3/4 cup prepared pesto
2 cups fresh baby spinach, chopped
2 cups sliced baby portobello mushrooms
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup roasted sweet red peppers, chopped
1 cup crumbled feta cheese
1/4 cup pitted Greek olives, sliced

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Directions

Cook tortellini according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl.
Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled.

Nutrition Facts

1-1/2 cups: 334 calories, 17g fat (6g saturated fat), 45mg cholesterol, 981mg sodium, 25g carbohydrate (2g sugars, 4g fiber), 19g protein.

Lemony Tortellini Bacon Salad

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

2 cups frozen cheese tortellini (about 8 ounces)
4 cups fresh broccoli florets
3/4 cup mayonnaise
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
3/4 teaspoon dried oregano
1/4 teaspoon salt
1 package (5 ounces) spring mix salad greens
4 bacon strips, cooked and crumbled

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Directions

In a large saucepan, cook tortellini according to package directions, adding broccoli during the last 5 minutes of cooking. Meanwhile, in a small bowl, mix mayonnaise, vinegar, lemon juice, oregano and salt.
Drain tortellini and broccoli; gently rinse with cold water. Transfer to a large bowl. Add dressing; toss to coat. Serve over salad greens; sprinkle with bacon.

Nutrition Facts

1 cup salad with 2 cups greens: 484 calories, 40g fat (7g saturated fat), 32mg cholesterol, 693mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 11g protein.

Broccoli Tortellini Salad

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 package (16 ounces) frozen cheese tortellini
2 cups julienned carrots
3-1/2 cups broccoli florets
1 to 2 tablespoons chopped green onions
DRESSING:
1/2 cup olive oil
3 tablespoons cider or red wine viengar
3 tablespoons minced fresh parsley
4-1/2 teaspoons Dijon mustard
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 to 1-1/4 teaspoons salt
1/2 teaspoon pepper
3 garlic cloves, minced

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Directions

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.

Tortellini Bean Salad

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 package (9 ounces) refrigerated spinach tortellini
2 cups fresh broccoli florets
1/2 large red onion, thinly sliced
1 cup canned garbanzo beans or chickpeas, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
1 cup canned cannellini beans, rinsed and drained
1 can (6 ounces) pitted ripe olives, drained
1 bottle (8 ounces) fat-free Italian salad dressing
1/4 cup shredded Parmesan cheese, divided
1 teaspoon dried oregano
24 cherry tomatoes, halved

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Directions

Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours.
Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.

Nutrition Facts

1 cup: 218 calories, 6g fat (2g saturated fat), 44mg cholesterol, 758mg sodium, 31g carbohydrate (0 sugars, 7g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Tortellini Spinach Salad

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

12 cups fresh baby spinach
1-1/2 cups cooked cheese tortellini
3/4 cup shredded Parmesan cheese
3/4 cup poppy seed salad dressing

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Directions

In a salad bowl, combine the spinach, tortellini and Parmesan cheese. Drizzle with dressing; toss to coat.

Nutrition Facts

3/4 cup: 71 calories, 2g fat (1g saturated fat), 6mg cholesterol, 419mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

Tortellini Artichoke Salad

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1-1/4 cups frozen cheese tortellini
6 cherry tomatoes, halved
1/4 cup sliced green onions
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
1/4 cup creamy Italian salad dressing

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Directions

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

1 cup: 312 calories, 21g fat (5g saturated fat), 10mg cholesterol, 553mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 7g protein.

Tortellini Pasta Salad

Kathy Adams — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

16 to 18 ounces refrigerated or frozen cheese tortellini
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
3/4 cup sliced red onion
1/4 cup sliced ripe olives
1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes
3 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper flakes
1/2 cup crumbled feta cheese

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Directions

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine tortellini, peppers, onion and olives.
In a jar with a tight-fitting lid, combine oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese.

Greek Tortellini Salad Tips

What else can you put in Greek tortellini salad?

Like most potluck salad recipes, this Greek tortellini salad is perfect for mixing and matching your favorite ingredients. Stir in classics such as Kalamata olives, grape tomatoes or sliced artichokes.

How long with this last in the refrigerator?

For the best flavor and texture, serve this salad within 1-2 days (although you could keep it for up to 3-4 days). Our article about how long other foods will last in the fridge can help you keep all your favorite dishes and ingredients food-safe.

How can you tell if tortellini is done cooking?

Tortellini doesn't take long to cook. You can tell tortellini is done cooking when it starts to float in the saucepan.

Can this be made into a main dish?

Turn this Greek tortellini salad into a main dish by stirring in shredded rotisserie chicken or garlic butter shrimp.

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

3/4 cup: 267 calories, 16g fat (4g saturated fat), 23mg cholesterol, 477mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 8g protein.

Tortellini-Shrimp Caesar Salad

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

2 cups frozen breaded popcorn shrimp
1 package (9 ounces) refrigerated cheese tortellini
8 cups torn romaine
1 medium tomato, chopped
1/2 cup creamy Caesar salad dressing

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Directions

Prepare shrimp and tortellini according to package directions. In a large salad bowl, combine romaine and tomato; drizzle with dressing and toss to coat. Drain tortellini; toss with salad. Top with shrimp.

Nutrition Facts

2 cups: 472 calories, 24g fat (6g saturated fat), 78mg cholesterol, 863mg sodium, 48g carbohydrate (4g sugars, 5g fiber), 19g protein.

Layered Tortellini Salad

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1/2 cup buttermilk
1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon dried basil
1/8 teaspoon white pepper
SALAD:
1 package (9 ounces) refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups fresh baby spinach
1 block (8 ounces) part-skim mozzarella cheese, cubed
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
8 bacon strips, cooked and crumbled
1/2 cup crumbled feta cheese

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Directions

For dressing, place the first eight ingredients in a blender. Cover and process until blended; process 1-2 minutes longer or until smooth.
Cook tortellini according to package directions. Drain and rinse in cold water.
In a large glass bowl, layer the cabbage, spinach and tortellini. Top with mozzarella cheese, tomatoes, onion, bacon and feta cheese. Cover and refrigerate for at least 3 hours. Drizzle with dressing; toss to coat.

Spinach Tortellini Salad

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
1/2 cup sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 tablespoon sesame seeds, toasted
1 tablespoon grated onion
1/2 teaspoon salt
1/4 teaspoon paprika
1 package (6 ounces) fresh baby spinach
2 cups sliced cucumbers
1 can (11 ounces) mandarin oranges, drained
1/4 cup honey-roasted sliced almonds
1/4 cup real bacon bits

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Directions

Cook tortellini according to package directions. Meanwhile, for dressing, in a small heavy saucepan, combine the sugar, vinegar and oil. Cook and stir over low heat just until sugar is dissolved. Remove from the heat. Stir in the sesame seeds, onion, salt and paprika; set aside.
Drain tortellini and rinse in cold water. In a large bowl,
combine the tortellini, spinach, cucumbers, oranges, almonds and bacon. Pour dressing over salad; toss to coat. Serve immediately.

Nutrition Facts

1-1/2 cups: 359 calories, 17g fat (4g saturated fat), 22mg cholesterol, 591mg sodium, 45g carbohydrate (24g sugars, 3g fiber), 10g protein.

Caesar Tortellini Salad

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

3-1/2 cups frozen cheese tortellini
3 plum tomatoes, chopped
1 can (3.8 ounces) sliced ripe olives, drained
1 medium ripe avocado, peeled and chopped
1/2 cup shredded cheddar cheese
1/2 cup creamy Caesar salad dressing
8 thin slices hard salami, cut into 2-in. strips

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Directions

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine tortellini and remaining ingredients. Refrigerate until serving.

Nutrition Facts

1 cup: 418 calories, 28g fat (9g saturated fat), 45mg cholesterol, 966mg sodium, 27g carbohydrate (2g sugars, 4g fiber), 15g protein.

Connie’s Tortellini Salad

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

1 package (13 ounces) dried cheese tortellini
1 medium zucchini, halved and sliced
1 cup Italian salad dressing
1 pint grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (11.1 ounces) pitted Greek olives, drained
1 carton (8 ounces) miniature fresh mozzarella cheese balls, drained

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Directions

In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold.

Nutrition Facts

3/4 cup: 260 calories, 17g fat (5g saturated fat), 28mg cholesterol, 856mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 7g protein.

Spinach Salad with Tortellini & Roasted Onions

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

2 cups chopped sweet onion (about 1 large)
1 tablespoon canola oil
1 package (9 ounces) refrigerated cheese tortellini
1/2 to 2/3 cup Italian salad dressing
1 tablespoon red wine vinegar
10 ounces fresh baby spinach (about 12 cups)
2 cups cubed cooked chicken breast (about 10 ounces)
1 can (12 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup julienned roasted sweet red peppers
1/2 cup shaved Parmesan cheese

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Directions

Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally.
Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well.
Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired.
To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.

Nutrition Facts

2 cups: 448 calories, 22g fat (6g saturated fat), 59mg cholesterol, 887mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 24g protein.