I am looking for a tortellini salad recipe; I don't have one. I was
thinking it might be a good side dish to take along to a cookout. Does
anyone have one they like and would care to share?

In article >,
"pfoley" > wrote:

> I am looking for a tortellini salad recipe; I don't have one. I was
> thinking it might be a good side dish to take along to a cookout. Does
> anyone have one they like and would care to share?

I don't have a specific recipe, but I'm sure that any good pasta salad
recipe would work.

I've never thought about using Tortellini for pasta salad. That's a cool
idea and I can get it fresh at the deli section. Thanks!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"pfoley" > wrote in message
.net...
>I am looking for a tortellini salad recipe; I don't have one. I was
> thinking it might be a good side dish to take along to a cookout. Does
> anyone have one they like and would care to share?

Mine's quick and easy: cheese tortellini mixed with diced pimentos, sliced
black olives, quartered artichoke hearts, and Italian dressing.

Mary

In article >,
"MareCat" > wrote:

> "pfoley" > wrote in message
> .net...
> >I am looking for a tortellini salad recipe; I don't have one. I was
> > thinking it might be a good side dish to take along to a cookout. Does
> > anyone have one they like and would care to share?
>
> Mine's quick and easy: cheese tortellini mixed with diced pimentos, sliced
> black olives, quartered artichoke hearts, and Italian dressing.
>
> Mary

Ooh Artichoke hearts...

Awesome idea! I've never used those in a pasta salad.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Tortellini Salad
================
16 ounces cheese-filled tortellini
1 green bell pepper, thinly sliced
1 red bell pepper, julienned
1 small red onion, julienned
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
1 boneless chicken breast half, cooked and sliced
1/4 cup olive oil
2 teaspoons minced lemon zest
1/4 cup lemon juice
2 tablespoons ground walnuts
1 tablespoon honey

Cook pasta in a large pot of boiling salted water until al dente.
Drain and cool under cold water....Refrigerate until chilled.

Prepare the dressing in a small bowl by whisking together the olive
oil, lemon zest, lemon juice, walnuts, and honey.
Refrigerate until chilled.

In a salad bowl, combine pasta, peppers, red onion, olives, and
chicken.
Add lemon dressing and feta cheese, toss and serve.

================================================== ======

Tortellini Salad With Shrimp

Ingredients:
1 large yellow onion
3 tbsp fresh lemon juice
1/4 cup olive oil
1 lb precooked shrimp, shelled
16 oz (cooked) tortellini or other stuffed pasta, rinsed and drained
2 cups artichoke hearts packed in water, drained and chopped
12 oz (1 jar) roasted red peppers, drained and cut into strips
1/2 lb feta, crumbled
3/4 cup olives, pitted and halved
1 cup of your favorite fresh herbs such as parsley, dill, or basil,
chopped
Sea salt, to taste
Ground black pepper, to taste

Instructions:
Slice the onion in half & then grill on medium-high heat for abt 5-7
min on each side.

Allow to cool, then chop...Whisk together lemon juice and olive oil in
small bowl.

Combine remaining ingredients in large bowl and toss with dressing.

Serve chilled or at room temperature.

On Tue, 05 Jun 2007 16:11:25 GMT, "pfoley" >
wrote:

>I am looking for a tortellini salad recipe; I don't have one. I was
>thinking it might be a good side dish to take along to a cookout. Does
>anyone have one they like and would care to share?
>

I scanned the page from my binder and I'll post it to
alt.binaries.food. The recipe states spinach tortellini but of course
use any tortellini you want. I usually use plain tortellini, but I
have mixed spinach and tomato tortellini to add color for parties. I
omit the shrimp unless I'm making it as an entree, which is not often.
I usually substitute sun dried tomatoes for red bell peppers. I have
also substituted a whole fresh chopped red bell pepper and I liked the
result. Gives some added crunch. I always use fresh basil and have
never made it with thyme. I sometimes substitute Paul Newman's Italian
dressing for the vinaigrette and I like the result. One cup of
vinaigrette for a pound of pasta is a lot for my tastes, so I always
start with 1/2 cup and add more until it looks and tastes right. I
have doubled and tripled this recipe for parties and both worked well.
I've had this recipe for years and I make it often and as you can see
I change it according to what I have on hand and what appeals to me
when I make it. Most important note is to use good parmesan and not
that powdered stuff in the green shaker.

Spinach Tortellini Salad

Salad

1 lb spinach tortellini
1 1/2 cups freshly grated parmesan cheese
1/2 cup green olives, chopped
1/2 cup black olives, chopped
1/2 to 1 lb shrimp, boiled and shelled
1 1/2 cup vinaigrette, recipe follows
pepper to taste
4 oz fresh chopped basil or thyme
1 jar roasted red bell peppers packed in oil

1. Cook pasta according to package directions. Do not overcook or
tortellini will fall apart. Run pasta under cold tap water to stop the
cooking.

2. Toss with cheese, olives, shrimp (if using) and vinaigrette. Add
pepper, herbs, and peppers and toss.

3. Mix and serve. Or make ahead and chill, but best when served at
room temperature. If I use shrimp, I serve chilled.

Vinaigrette

1/4 cup cane vinegar (I use apple cider vinegar)
1 tsp Dijon mustard
3/4 cup oil (I use olive oil)
1 tsp sugar
pepper to taste

1. Mix vinegar and mustard in a bowl
2. Beat in the oil
3. Taste and adjust seasonings
4. Cover and store in refrigerator

Makes 1 cup

Raymond

"Omelet" > wrote in message
news
> In article >,
> "pfoley" > wrote:
>
> > I am looking for a tortellini salad recipe; I don't have one. I was
> > thinking it might be a good side dish to take along to a cookout. Does
> > anyone have one they like and would care to share?
>
> I don't have a specific recipe, but I'm sure that any good pasta salad
> recipe would work.
>
> I've never thought about using Tortellini for pasta salad. That's a cool
> idea and I can get it fresh at the deli section. Thanks!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson
============
I know, it is a good idea.

"MareCat" > wrote in message
. ..
> "pfoley" > wrote in message
> .net...
> >I am looking for a tortellini salad recipe; I don't have one. I was
> > thinking it might be a good side dish to take along to a cookout. Does
> > anyone have one they like and would care to share?
>
> Mine's quick and easy: cheese tortellini mixed with diced pimentos, sliced
> black olives, quartered artichoke hearts, and Italian dressing.
>
> Mary
> ===================
That sounds about what I was looking for.

>

"raymond" > wrote in message
...
> On Tue, 05 Jun 2007 16:11:25 GMT, "pfoley" >
> wrote:
>
> >I am looking for a tortellini salad recipe; I don't have one. I was
> >thinking it might be a good side dish to take along to a cookout. Does
> >anyone have one they like and would care to share?
> >
>
> I scanned the page from my binder and I'll post it to
> alt.binaries.food. The recipe states spinach tortellini but of course
> use any tortellini you want. I usually use plain tortellini, but I
> have mixed spinach and tomato tortellini to add color for parties. I
> omit the shrimp unless I'm making it as an entree, which is not often.
> I usually substitute sun dried tomatoes for red bell peppers. I have
> also substituted a whole fresh chopped red bell pepper and I liked the
> result. Gives some added crunch. I always use fresh basil and have
> never made it with thyme. I sometimes substitute Paul Newman's Italian
> dressing for the vinaigrette and I like the result. One cup of
> vinaigrette for a pound of pasta is a lot for my tastes, so I always
> start with 1/2 cup and add more until it looks and tastes right. I
> have doubled and tripled this recipe for parties and both worked well.
> I've had this recipe for years and I make it often and as you can see
> I change it according to what I have on hand and what appeals to me
> when I make it. Most important note is to use good parmesan and not
> that powdered stuff in the green shaker.
>
> Spinach Tortellini Salad
>
> Salad
>
> 1 lb spinach tortellini
> 1 1/2 cups freshly grated parmesan cheese
> 1/2 cup green olives, chopped
> 1/2 cup black olives, chopped
> 1/2 to 1 lb shrimp, boiled and shelled
> 1 1/2 cup vinaigrette, recipe follows
> pepper to taste
> 4 oz fresh chopped basil or thyme
> 1 jar roasted red bell peppers packed in oil
>
> 1. Cook pasta according to package directions. Do not overcook or
> tortellini will fall apart. Run pasta under cold tap water to stop the
> cooking.
>
> 2. Toss with cheese, olives, shrimp (if using) and vinaigrette. Add
> pepper, herbs, and peppers and toss.
>
> 3. Mix and serve. Or make ahead and chill, but best when served at
> room temperature. If I use shrimp, I serve chilled.
>
> Vinaigrette
>
> 1/4 cup cane vinegar (I use apple cider vinegar)
> 1 tsp Dijon mustard
> 3/4 cup oil (I use olive oil)
> 1 tsp sugar
> pepper to taste
>
> 1. Mix vinegar and mustard in a bowl
> 2. Beat in the oil
> 3. Taste and adjust seasonings
> 4. Cover and store in refrigerator
>
> Makes 1 cup
>
> Raymond
=================
Thank you I printed it out. I will give it a try.

"Omelet" > wrote in message
news
> In article >,
> "MareCat" > wrote:
>
> > "pfoley" > wrote in message
> > .net...
> > >I am looking for a tortellini salad recipe; I don't have one. I was
> > > thinking it might be a good side dish to take along to a cookout.
Does
> > > anyone have one they like and would care to share?
> >
> > Mine's quick and easy: cheese tortellini mixed with diced pimentos,
sliced
> > black olives, quartered artichoke hearts, and Italian dressing.
> >
> > Mary
>
> Ooh Artichoke hearts...
>
> Awesome idea! I've never used those in a pasta salad.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson
======
I think the artichoke hearts will be good in it.

"Nick" > wrote in message
ps.com...
> Tortellini Salad
> ================
> 16 ounces cheese-filled tortellini
> 1 green bell pepper, thinly sliced
> 1 red bell pepper, julienned
> 1 small red onion, julienned
> 1/2 cup sliced black olives
> 1/2 cup crumbled feta cheese
> 1 boneless chicken breast half, cooked and sliced
> 1/4 cup olive oil
> 2 teaspoons minced lemon zest
> 1/4 cup lemon juice
> 2 tablespoons ground walnuts
> 1 tablespoon honey
>
> Cook pasta in a large pot of boiling salted water until al dente.
> Drain and cool under cold water....Refrigerate until chilled.
>
> Prepare the dressing in a small bowl by whisking together the olive
> oil, lemon zest, lemon juice, walnuts, and honey.
> Refrigerate until chilled.
>
> In a salad bowl, combine pasta, peppers, red onion, olives, and
> chicken.
> Add lemon dressing and feta cheese, toss and serve.
>
> ================================================== ======
>
> Tortellini Salad With Shrimp
>
> Ingredients:
> 1 large yellow onion
> 3 tbsp fresh lemon juice
> 1/4 cup olive oil
> 1 lb precooked shrimp, shelled
> 16 oz (cooked) tortellini or other stuffed pasta, rinsed and drained
> 2 cups artichoke hearts packed in water, drained and chopped
> 12 oz (1 jar) roasted red peppers, drained and cut into strips
> 1/2 lb feta, crumbled
> 3/4 cup olives, pitted and halved
> 1 cup of your favorite fresh herbs such as parsley, dill, or basil,
> chopped
> Sea salt, to taste
> Ground black pepper, to taste
>
> Instructions:
> Slice the onion in half & then grill on medium-high heat for abt 5-7
> min on each side.
>
> Allow to cool, then chop...Whisk together lemon juice and olive oil in
> small bowl.
>
> Combine remaining ingredients in large bowl and toss with dressing.
>
> Serve chilled or at room temperature.


========================
Thank you for posting those recipes for me. I am going to look them all
over. Those sound interesting.
>
>

In article .net>,
"pfoley" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "pfoley" > wrote:
> >
> > > I am looking for a tortellini salad recipe; I don't have one. I was
> > > thinking it might be a good side dish to take along to a cookout. Does
> > > anyone have one they like and would care to share?
> >
> > I don't have a specific recipe, but I'm sure that any good pasta salad
> > recipe would work.
> >
> > I've never thought about using Tortellini for pasta salad. That's a cool
> > idea and I can get it fresh at the deli section. Thanks!
> ============
> I know, it is a good idea.

Here is what we generally put into pasta salads:

Cook tri-color twisty pasta in a little salted water, drain and chill.

Mix desired amounts of chopped crab meat or pre-cooked shrimp, or
shredded chicken meat, dill relish, chopped hard boiled egg, some canned
pimentos, salt free lemon pepper and lime based Mayonaisse.

Serve over lettuce leaves with sliced tomato and avocado.
That last step can be skipped.

Simple and yummy. :-)

This is one recipe I don't use exact amounts in, but I could try to
guestimate.

Should go well with tortellini.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"pfoley" > wrote in message
.net...
>I am looking for a tortellini salad recipe; I don't have one. I was
> thinking it might be a good side dish to take along to a cookout. Does
> anyone have one they like and would care to share?
>
>

The Best Tortellini Salad

1 lb tortellini (I use a mix of cheese, spinach, and sometimes meat filled,
all different colors of pasta)
1/4 cup pesto, jarred or homemade
5 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1 1/2 Tbs red wine vinegar
1/2 tsp salt
1/4 tsp pepper
1 cup fresh peas, or frozen, thawed
1 cup thinly sliced red onion rings
1/4 cup pine nuts
1/2 cup crumbled gorgonzola or other blue cheese


Cook tortellini in boiling salted water according to package directions.
Drain in a colander and cool under cold running water. Drain very well.

In a large bowl, combine pesto, olive oil, lemon juice, red wine vinegar,
salt and pepper. Beat with a fork to blend. Add tortellini and toss to
coat. Mix in peas.

Serve on a large platter, garnished with red onions, pine nuts and
gorgonzola.

Yummy!

~C

BeeBop wrote:

>
> Cook tortellini in boiling salted water according to package directions.
> Drain in a colander and cool under cold running water. Drain very well.
>
The last recipe I used for tortellini salad called for cheese tortellini
which you left uncooked. You just thawed it and added the rest of the
ingredients (pepperocini, olives, tomatoes, diced mozzerella, celery,
onions... you get the drift) It worked well, and tasted great.

pfoley wrote:
> I am looking for a tortellini salad recipe; I don't have one. I was
> thinking it might be a good side dish to take along to a cookout. Does
> anyone have one they like and would care to share?
>
>


Not a specific recipe but, to cooked tortellini, add your choice of:

fresh pea pods
thawed frozen peas
chopped roasted red peppers
grape tomatoes
chopped parsley or basil
small cubes of your favorite cheese (feta? smoked gouda? goat?)
finely chopped green pepper
cooked or canned drained black beans
crumbled cooked bacon or cubes of ham

You get the idea, huh?

Dress the salad with either your favorite vinaigrette or garlicky mayo.
Chill before serving.

gloria p

On Jun 5, 12:11 pm, "pfoley" > wrote:
> I am looking for a tortellini salad recipe; I don't have one. I was
> thinking it might be a good side dish to take along to a cookout. Does
> anyone have one they like and would care to share?

I made a very simple one last summer that was a big hit. Very do-ahead
and it travels well. Here it is:

Fresh cheese tortellini ( 2 of the smaller packs - I like the ones
with the regular and spinach)
1+ cup basil pesto (To taste) - homemade or from refrigerated section
4 cooked chicken breasts, cut into mini strips
1 pint grape tomatoes, halved
Parmesan, for garnish

Cook tortellini in salted water. Drain & mix all ingredients together,
adding pesto to taste. Chill before serving. Sprinkle with parmesan if
desired.

In article . com>,
Kris > wrote:

> On Jun 5, 12:11 pm, "pfoley" > wrote:
> > I am looking for a tortellini salad recipe; I don't have one. I was
> > thinking it might be a good side dish to take along to a cookout. Does
> > anyone have one they like and would care to share?
>
> I made a very simple one last summer that was a big hit. Very do-ahead
> and it travels well. Here it is:
>
> Fresh cheese tortellini ( 2 of the smaller packs - I like the ones
> with the regular and spinach)
> 1+ cup basil pesto (To taste) - homemade or from refrigerated section
> 4 cooked chicken breasts, cut into mini strips
> 1 pint grape tomatoes, halved
> Parmesan, for garnish
>
> Cook tortellini in salted water. Drain & mix all ingredients together,
> adding pesto to taste. Chill before serving. Sprinkle with parmesan if
> desired.

That sounds really good.
I don't use pesto near as often as I should. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Tue, 05 Jun 2007 16:11:25 GMT, "pfoley" >
wrote:

>I am looking for a tortellini salad recipe; I don't have one. I was
>thinking it might be a good side dish to take along to a cookout. Does
>anyone have one they like and would care to share?
>
What filling would you prefer - cheese or spinach?

--
See return address to reply by email

<sf> wrote in message ...
> On Tue, 05 Jun 2007 16:11:25 GMT, "pfoley" >
> wrote:
>
> >I am looking for a tortellini salad recipe; I don't have one. I was
> >thinking it might be a good side dish to take along to a cookout. Does
> >anyone have one they like and would care to share?
> >
> What filling would you prefer - cheese or spinach?
>
> --
> See return address to reply by email
===============
I think cheese.

pfoley wrote:
> I am looking for a tortellini salad recipe; I don't have one. I was
> thinking it might be a good side dish to take along to a cookout. Does
> anyone have one they like and would care to share?
>
>
Here's one I kluged together a few years ago, inspired by
?Stouffer's? discontinued tortellini salad.

Tortellini Salad with Dijon-Garlic Dressing (8)

9 ounces uncooked cheese-filled tortellini (I used tri-colored)
1 c cooked broccoli
1 c parboiled carrots, julienned
1 c red pepper, julienned
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme

Dijon-Garlic Dressing:
1/2 c finely chopped fresh parsley
1/4 c olive oil
3 Tbsp white wine vinegar
3 Tbsp freshly squeezed lemon juice
1 tsp whole-grain Dijon mustard
1 tsp horseradish
2-3 cloves garlic, crushed (depends on size)
1/8 tsp salt
several grinds of black pepper

Cook tortellini al dente. Drain and rinse with cold water.
Combine in bowl with vegetables and herbs.
Dressing: Combine all ingredients except 2 Tbsp parsley in
a small bowl. Whisk thoroughly. Pour half of this over the
tortellini and veggies, toss gently and refrigerate for at
least 2 hours.
At serving time, pour remaining dressing over salad and
toss gently. Garnish with parsley and serve. Jean B. via rfc


--
Jean B.