Dinner - 30 Minute Pesto Tortellini Salad recipes

Author: Bill Stillwell  

This healthy tortellini salad recipe is loaded with the best summer veggies and a Mediterranean-inspired dressing of fresh herbs and olive oil. This colorful tortellini pasta salad is full of bold flavors, and it packs plenty of protein.

Summer Tortellini Salad with Roasted Vegetables

Summer Tortellini Salad with Roasted Vegetables
This healthy tortellini salad recipe is loaded with the best summer veggies and a Mediterranean-inspired dressing of fresh herbs and olive oil. Serve it as a vegetarian main or side dish.
Provided by: Lizzie Streit, MS, RDN
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 1 zucchini (diced)
  • 1 eggplant (diced)
  • 1 bell pepper (diced)
  • 1 small red onion (diced; or 1/2 large)
  • 2 tbsp extra virgin olive oil
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 9-ounce packages cheese tortellini
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 cloves garlic (minced)
  • 2 tbsp chopped fresh basil (more to taste)
  • 2 tbsp chopped fresh parsley (more to taste)
  • 1/4 tsp salt (more to taste)
Nutrition:
  • Serving Size: 1 cup
  • Calories: 340 kcal
  • Carbohydrate: 34 g
  • Protein: 11 g
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Cholesterol: 24 mg
  • Sodium: 355 mg
  • Fiber: 5 g
  • Sugar: 6 g
  • Unsaturated Fat: 10 g
How to cook:
  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. You may need two baking sheets so that the veggies don't overlap. Toss the diced veggies in the olive oil, salt, and pepper. Spread out on the baking sheet(s). Roast for 30 to 35 minutes until tender and browned to your liking. Rotate the baking sheets halfway through the cooking time if you are using more than one. Feel free to grill the veggies to cook them instead.
  2. Cook the tortellini according to the package instructions. Do not overcook, or else they will fall apart in the salad. Whisk together the dressing ingredients. If you want to serve the salad warm, cook the tortellini just before the veggies are finished and toss everything with the dressing while warm. If you are serving the salad cold, you can cook the tortellini and rinse with cold water after you drain them to stop the cooking process and prevent sticking.
  3. Add the cooked tortellini, veggies, and dressing to a large mixing bowl. Stir to combine. Enjoy!
Notes: Half Baked Harvest's Slow Cooker Creamy Tortellini, Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, …

30 Minute Pesto Tortellini Salad

30 Minute Pesto Tortellini Salad
Easy Pesto Tortellini Salad with asparagus, artichokes, and sun-dried tomatoes. This vegetarian, Mediterranean pasta salad can be enjoyed warm or chilled for easy entertaining or a quick weekday meal.
Provided by: Jamie Vespa MS, RD
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 11
Ingredients:
  • 1 lb. refrigerated cheese tortellini
  • 8 oz. fresh asparagus (trimmed and sliced into thirds)
  • 1/2 cup homemade or store-bought pesto
  • 1 (14-oz.) can quartered artichoke hearts, drained
  • 1/3 cup sun-dried tomatoes packed in oil (sliced (plus 2 Tbsp. oil from jar))
  • 1/3 cup sliced kalamata olives ((optional))
  • 3 cups fresh arugula
  • 3 Tbsp. pine nuts
  • 1/3 cup shaved Parmesan cheese
  • Salt and pepper to taste
  • Extra-virgin olive oil for garnish
Nutrition:
  • Serving Size: 1.5 cups
  • Calories: 350 kcal
  • Carbohydrate: 36 g
  • Protein: 11 g
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Sodium: 720 mg
  • Fiber: 9 g
  • Sugar: 3.5 g
How to cook:
  1. Prepare tortellini according to package instructions in a pot of boiling, salted water until al dente. Use a slotted spoon or spider to transfer cooked tortellini to a paper towel-lined large bowl.To the same pot of boiling water, add asparagus and cook for 2 minutes. Drain, and transfer asparagus to a bowl of ice water.Remove paper towels from bowl with tortellini. Add 2 Tbsp. of oil from the jar of sun-dried tomatoes and toss to combine. (This just gives the pasta extra flavor. Alternatively, you can use 2 Tbsp. of olive oil).
  2. Drain asparagus and add to bowl with tortellini, along with pesto, artichoke hearts, sun-dried tomatoes, olives (if using), and arugula; toss to combine. Season to taste with salt and pepper.
  3. Add pine nuts, Parmesan, and a drizzle of olive oil (if needed). Give the salad a final toss and serve.
Notes: 30-Minute Tuscan Tortellini with Sausage and Spinach, Instructions. In a very large skillet, heat oil over medium heat until hot. Add onion, stir constantly 30 seconds. Add garlic and stir another 2 minutes or until …

Tortellini Pasta Salad

Tortellini Pasta Salad
This colorful tortellini pasta salad is full of bold flavors, and it packs plenty of protein. It's an excellent main dish salad for a hot summer day.
Provided by: Diana Rattray
Total time: 88 minutes
Cook time: 8 minutes
Prep time: 20 minutes
Yields: 8 to 10 servings
Cuisine: Italian,American
Number of ingredients: 16
Ingredients:
  • 20 ounces cheese tortellini (tri-color or plain)
  • 2 cups grape tomatoes (halved)
  • 6 to 8 ounces salami or ham (diced)
  • 1 cup cucumber (diced)
  • 1 cup spinach (fresh, coarsely chopped)
  • 1/2 cup red onion (thinly sliced)
  • 1/2 cup black olives (or more, sliced or halved)
  • 4 to 6 ounces mozzarella cheese (pearls, balls, shreds, or cubes)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 dash kosher salt (or to taste)
  • 2 to 3 tablespoons chopped basil
  • 1/2 cup pepperoncini (or 8 to 10 peppers)
  • 1 1/2 cups Italian salad dressing
  • 3 tablespoons Parmesan cheese (freshly grated)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Nutrition:
  • Calories: 426 kcal
  • Carbohydrate: 36 g
  • Cholesterol: 63 mg
  • Fiber: 2 g
  • Protein: 18 g
  • Saturated Fat: 8 g
  • Sodium: 1191 mg
  • Sugar: 6 g
  • Fat: 24 g
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the salad ingredients.
  2. Cook the tortellini in salted water following the package directions. Transfer the pasta to a colander and rinse with cold water to stop any carryover cooking.
  3. In a large bowl, combine the tortellini, grape tomatoes, salami or ham, cucumber, spinach, red onion, black olives, and mozzarella cheese. If desired, add pepperoncini and basil. Gently fold the ingredients together, then season to taste with salt and pepper. Refrigerate the salad until about an hour before you plan to serve it.
  4. Gather the salad dressing ingredients.
  5. Combine the salad dressing, Parmesan cheese, garlic powder, and onion powder in a large screw-top jar, cruet, or bowl. Shake or whisk to combine the ingredients thoroughly.
  6. Pour the dressing over the salad and gently toss to combine.
  7. Refrigerate the salad for at least 1 hour before serving. Toss again, then add any garnishes if desired. Enjoy!
Notes: Halfbakedharvest on Instagram: Slow Cooker Tortellini, Half Baked Harvest. Kitchen Gift. Soup And Salad. Stew Recipes. Simple Soup Recipes. Chicken Soup Recipes Easy. This easy chicken mushroom soup recipe …
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