Side dish - Greek Tortellini Pasta Salad + Video recipes

Author: Virginia Dupree  

Loaded fresh vegetables and tortellini pasta this Greek Pasta Salad is almost perfect, add a sweet and tangy dressing to the mix and you have yourself a must try recipe! Chicken Bacon Ranch Pasta Salad is the consummate pasta salad, loaded with fresh ingredients and it's bursting with flavor.

Rotini Pasta Salad

Rotini Pasta Salad
Our rotini pasta salad includes crispy bacon, veggies, avocado, cheese and Italian dressing. This easy pasta salad recipe is a must-make!
Provided by: Donna Elick
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 12 ounces tri-color rotini (See Note #6 if using white rotini)
  • 1 avocado
  • 1/2 large lemon
  • 8 ounces colby jack cheese (cut into cubes)
  • 1 1/2 cups grape tomatoes (halved)
  • 1 cup chopped pepperoncini
  • 1/2 cup sliced black olives (drained)
  • 1 pound bacon (cooked and crumbled)
  • 2 teaspoons freshly chopped parsley
  • 16 ounces Italian dressing (store bought or homemade)
Nutrition:
  • Serving Size: 1 serving
  • Calories: 608 kcal
  • Carbohydrate: 40 g
  • Protein: 14 g
  • Fat: 77 g
  • Saturated Fat: 30 g
  • Trans Fat: 1 g
  • Cholesterol: 81 mg
  • Sodium: 677 mg
  • Fiber: 4 g
  • Sugar: 6 g
  • Unsaturated Fat: 43 g
How to cook:
  1. In a large pot of boiling salted water, cook the rotini noodles until they are soft. Drain and immediately rinse with cold water until they have cooled completely. Place rotini in a large mixing bowl.
  2. Pit, peel and dice the avocado and immediately squeeze lemon over the pieces. Toss them to coat with the lemon juice - this prevents browning on the avocado.
  3. Add avocado, diced cheese, tomatoes, pepperoncini, olives, and bacon to the bowl of pasta. Toss to distribute the ingredients evenly.
  4. Pour half of the dressing over the salad and toss again, adding in the chopped parsley and stirring gently (the avocado will get smashed up if you toss the salad too vigorously.)
  5. Refrigerate salad until ready to serve. Just before serving, toss with remaining salad dressing, to taste.
Notes: Ultimate Green Goddess Pasta Salad, Cook your pasta per the directions on the box for al dente cooked pasta. · In a large mixing bowl, add the pasta, bacon, tomatoes, eggs, avocado,

Greek Tortellini Pasta Salad + Video

Greek Tortellini Pasta Salad + Video
Loaded fresh vegetables and tortellini pasta this Greek Pasta Salad is almost perfect, add a sweet and tangy dressing to the mix and you have yourself a must try recipe! My new favorite summer salad and I am sure you will love it too.
Provided by: Donna Elick
Total time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Greek
Number of ingredients: 13
Ingredients:
  • 1 orange bell pepper (cut into bite-size pieces)
  • 1 yellow bell pepper (cut into bite-size pieces)
  • 1/2 red onion (thinly sliced)
  • 1 English cucumber (cut into spears and then quartered)
  • 16 ounces cherry tomatoes (halved)
  • 1/2 cup sliced Kalamata olives (divided)
  • 4 ounces feta cheese (crumbled)
  • 8 ounces tortellini (1/2 of 19 ounce package )
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon granulated sugar
Nutrition:
  • Serving Size: 1 serving
  • Calories: 228 kcal
  • Carbohydrate: 20 g
  • Protein: 8 g
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Cholesterol: 23 mg
  • Sodium: 425 mg
  • Sugar: 4 g
  • Fiber: 3 g
How to cook:
  1. Bring a large pot of water Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside once cooked.
  2. Chop vegetables and set aside. Mince 1 tablespoon Kalamata olives for the dressing, set aside. Combine remaining salad ingredients in a large bowl. Set aside.
  3. In a pint size mason jar add salad dressing ingredients and minced olives. Be sure to crush oregano with your fingers as you are adding it (to release the flavor). Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
  4. Serve and enjoy.
Notes: Pizza Tortellini Pasta Salad + Video, Ingredients. 1x 2x 3x ; 19 ounce bag frozen cheese tortellini ; 1 English cucumber, cut into quarters and sliced ; 1/4 medium red onion, thinly

Chicken Bacon Ranch Pasta Salad

Chicken Bacon Ranch Pasta Salad
Chicken Bacon Ranch Pasta Salad is the consummate pasta salad, loaded with fresh ingredients and it's bursting with flavor. It’s perfect for a summer BBQ or Potluck!
Provided by: Donna Elick
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 16 ounces medium shell pasta
  • 2 large chicken breasts (or about 2 cups previously cooked chicken)
  • salt and pepper (to taste)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 3 tablespoons Ranch dressing mix (or 1 1oz ranch dressing mix packet)
  • 1/4 teaspoon garlic powder
  • 1 cup chopped Roma tomatoes
  • 2 cups cubed cheddar cheese
  • 1/3 cup sliced green onions (about 4 stalks)
  • 2.25 ounce can sliced olives (drained)
  • 8 slices of bacon (cooked and crumbled)
Nutrition:
  • Serving Size: 1 serving
  • Calories: 644 kcal
  • Carbohydrate: 49 g
  • Protein: 30 g
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Cholesterol: 94 mg
  • Sodium: 1044 mg
  • Sugar: 3 g
  • Fiber: 3 g
How to cook:
  1. Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse the pasta with cold water when done.
  2. Meanwhile; saute chicken breasts in a pan over medium-high heat, seasoned with salt and pepper, flipping after about 5 minutes. Cook until internal temperature of the chicken reaches 165 degrees. Allow to rest for 10 minutes before dicing.
  3. In a medium bowl (or mason jar), combine sour cream, mayonnaise, milk, ranch dressing mix and garlic powder. Stir together till smooth. Set aside.
  4. In a large bowl, combine cooked pasta, chicken, diced tomato, cheese cubes, green onions, olives and bacon. Stir together to combine.
  5. Cover and place in the fridge for 2 hours (or more) before serving.
Notes: Muffaletta Tortellini Salad + Video, Ingredients. 1x 2x 3x ; Genoa salami, cut into bite size pieces ; mortadella, cut into bite size pieces ; capicola, or ham, cut into bite size

Roasted Vegetable Penne Pasta + Video

Roasted Vegetable Penne Pasta + Video
Roasted Vegetable Penne Pasta is the Best Ever Italian Pasta Salad! It is an amazing and simple recipe that is 'knock your socks off' delicious! It starts with slow roasted vegetables and ends with a fresh garlic Parmesan sauce. You're welcome.
Provided by: Donna Elick
Total time: 45 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 8
Ingredients:
  • 2 medium zucchini
  • 1 medium eggplant
  • 2 pints grape tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 cup + 2 tablespoons Parmesan cheese (grated and divided)
  • 3 cloves garlic (grated)
  • 1 pound dry penne pasta
  • salt and pepper (to taste)
Nutrition:
  • Serving Size: 1 serving
  • Calories: 365 kcal
  • Carbohydrate: 53 g
  • Protein: 14 g
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Cholesterol: 9 mg
  • Sodium: 215 mg
  • Sugar: 8 g
  • Fiber: 5 g
How to cook:
  1. Preheat oven to 400°. Prepare 2 cookie sheets by lining them with parchment paper.
  2. Wash vegetables well. Dry and cut into bite size pieces, about 1/2".
  3. Separate veggies between two pans and sprinkle with salt and pepper. Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes. Once your vegetables start to brown around the edges they are done.
  4. Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain. Pour pasta into a large serving bowl, add hot roasted vegetables on top.
  5. Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese. Toss well to combine. Sprinkle top with Parmesan cheese and serve.
Notes: BLT Pasta Salad + Video - The Slow Roasted Italian, Instructions · Cook pasta according to directions on the package. Rinse with cool water and drain, then add to a large bowl. · In the meantime,
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