Time 25m Yield 8 Number Of Ingredients 9 Steps:
In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool. Cook frozen vegetables as directed on bag; cool. In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Time 25m Yield 8 Number Of Ingredients 10 Steps:
In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well. Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes. Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Time 30m Yield 15-20 servings. Number Of Ingredients 18 Steps:
Cook the tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, broccoli, celery, carrots, red pepper, onion, artichokes and olives. , In a blender, combine the first eight dressing ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and chill until serving.
Time 15m Yield 8 servings. Number Of Ingredients 8 Steps:
Cook tortellini according to package directions; drain and rinse in cold water., In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled.
Time 40m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables. Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Cook pasta according to package directions. Combine vegetables and olives; stir in dressing. Cover& marinate in fridge for several hours or overnight. Drain and reserve dressing. Toss together; pasta& vegetable mixture and parsley. Spoon veggie mix onto serving platter lined with lettuce or whatever greens you have on hand. Sprinkle with Feta cheese and Serve with reserved dressing.
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.
Time 3h Yield 10 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool. Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool. Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl. Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.
Time 30m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Cook pasta according to package. Drain and cool. Cut broccoli into flowerettes. Drain and slice black olives. Do not drain the artichokes. Mix all ingredients together. Toss in cooled tortellini. Chill 2 hours & add grape tomatoes sliced in half just before serving. NOTE: Cool pasta down by running cold water over it after draining.
Time 30m Yield 8 servings Number Of Ingredients 6 Steps:
Heat grill to medium-high heat. Brush 1/4 cup dressing evenly onto mushrooms and peppers. Grill 5 min. on each side or until crisp-tender. Cool slightly. Combine grilled vegetables, tortellini, cheese and onions in large bowl. Add remaining dressing; mix lightly.
