Time 20m Yield 9 servings. Number Of Ingredients 11 Steps:
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.
Time 1h25m Yield 8 Number Of Ingredients 11 Steps:
Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
Time 25m Number Of Ingredients 11 Steps:
Cook the tortellini according to the package directions until al dente. Drain and let cool. Prepare the dressing according to the instructions in this recipe. In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, pepperoncini, and the dressing and toss to combine. Add the arugula and basil and toss again. Season to taste, and add Parmesan and red pepper flakes, if desired. Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain. Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool. Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.
More about “tortellini bean salad recipes”
Time 40m Yield 1 bowl pasta, 4 serving(s) Number Of Ingredients 12 Steps:
Set a large pot of water on to boil according to package directions. Next, make the dressing, in a small bowl, using a wooden spoon, mix together the cream cheese, yogurt, dill, chives and garlic until smooth. Season with salt and pepper. Set the dressing aside. Next, add pasta to water when it is boiling and cook according to package directions. Meanwhile, shred the carrot set the shredded carrot aside. When pasta has about 3 minutes to go add the green beans to the pot. When the pasta has about 1 minute to go add the carrot to the pot. Drain and Rinse the pasta and vegetables with cold water and drain well again. Dump the drained pasta and vegetables into a serving bowl. Add the dressing and the milk. Gently toss the salad with the wooden spoon until well blended. Season with salt and pepper. Serve warm or chilled.
