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Four Cheese Tortellini Pasta Salad recipe

Four Cheese Tortellini Pasta Salad recipe


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  • Dish type
  • Salad
  • Pasta salad

This is a great summer party dish! Serve these marinated tortellinis on a platter with cocktail sticks or fancy skewers! Feel free to add chunks of celery, mange-tout, red, yellow or green pepper.

43 people made this

IngredientsServes: 12

  • 2 (300g) packets of four cheese tortellini pasta
  • 80ml red wine vinegar
  • 175ml olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 4 spring onions, thinly sliced
  • salt to taste
  • freshly ground black pepper to taste
  • 140g black olives
  • 30g Parmesan cheese, freshly grated

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Boil a pot of water and cook tortellini until al dente or according to package directions.
  2. While pasta is cooking, prepare marinade: Combine vinegar, mustard, garlic, basil, parsley and onions. Season with salt and pepper.
  3. Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, if you want) and refrigerate. When ready to serve, add Parmesan and some more fresh parsley for garnish.

Note:

You can find ready made cheese tortellini in most large supermarkets in the pasta section.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (32)

by CSCMOM3

I have made this many times in the last few years and it is always a hit. In fact, I must brag that at the last potluck we went to, my pan of this was the first one emptied. I add salami chunks, provolone chunks, red peppers, artichokes, black and green olives, and sometimes mushrooms. I usually use dried basil because I have it on hand. My husband just loves this dish. Thanks for a great recipe!-18 Jul 2006

by I'm nuts too...

This combo was Okay. I added some pimentos and some red onion to add some flavor- it was a little bland, for my taste as a salad. I have made an appitizer simular to this, but using salami & mozz. cheese and also marinated with Wishbone Robust Italian Dressing. I'll stick to that, thanks anyway Nancy-15 Jul 2002

by KOCHALKA

I have made this dish three times for different parties and each time it was a success! Everyone loves it. I usually serve it with a loaf of garlic bread. It's always a hit!-03 Jan 2001


Four Cheese Tortellini Salad

Summer is in full swing here, and we’re ready for some “cool” food!
I did a lot of grilling last month for a photography job I was working on. It was fun, we ate very well, and I even found some great new recipes. Check out these delicious stuffed tomatoes!
But, I’ve come to the conclusion that when it’s hot outside, grilling is not a way to cool down!
So, in light of the heat index, here is one of my favorite summer meals.

Be sure and see how I cook this meal “when I feel like it” at the bottom of this post. It’s a great make-ahead dish for this busy days. (You know, those days when you’re stuck lounging at the pool and you’re too “tired” to cook when you come home.)

I sort of made this up a few years ago when I wanted some kind of pasta salad but something with a little bit more substance. I was pleasantly surprised at how much spinach you can get away with using in this dish, and how easy is is to make. We usually pair it with a rotisserie chicken from the grocery store but it could serve as a dinner all by itself. (Just don’t try to slip that past my husband, he’s easy going but does prefer at least a small amount of meat in his meals.)

So let’s get cookin’.
First, follow the package directions and get your tortellini cooking.
While that’s cooking, chop your spinach and put it into the bowl you’ll add the pasta to when it’s done cooking.

You can chop your other veggies too but don’t add them to the bowl just yet.

When the tortellini is done, drain it but don’t rinse it.
Pour the hot tortellini over the spinach. This will slightly cook the spinach and help it settle down a bit. (You know, so your kids won’t notice quite so easily.)
Once the pasta has cooled, add the other veggies and the dressing.
Mix it all up and refrigerate until dinner time.

Have an amazing day, knowing that you’ve got a delicious meal waiting for you.


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Four Cheese Tortellini

Homemade four cheese tortellini. Lots of work but worth it.

Few things beat homemade tortellini. When we are having people over for dinner, I like to make them in several different sizes with a variety of fillings.

These small four cheese tortellini are one of our favourites. You can use any four cheeses you like but this time I used equal amounts of fresh Mozzarella, Camembert, smoked Cheddar and Parmasan.

Feel free to experiment with others. If you like the cheese, you really can’t go wrong.

As for a sauce, use whichever you fancy. A good tomato pasta sauce is perfect for this dish. I also like to make fresh chicken stock and serve the cheesy tortellinis in it. So good! Even just a little olive oil and garlic is perfect.

In order to make this recipes, you will first need to read my post on how to make my fresh pasta recipe.


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Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Tortellini Pasta Salad is not your average run-of-the-mill pasta salad. This recipe takes classic pasta salad and turns it on its head with a Greek-inspired twist. Made with tri-colored tortellini (though you could substitute standard tortellini) and packed full of fresh, juicy tomatoes, cucumbers, artichoke hearts and kalamata olives and then doused with a homemade Greek-infused dressing, everyone is going to want the recipe for this tasty, easy, tortellini salad side dish!

TORTELLINI PASTA SALAD
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We’ve officially made it to cookout-weather! While I love burgers and hot dogs and other traditional grilled foods, what I really love about this time of year is all of the side dishes — especially the salads!

I’m not talking about your standard iceberg-lettuce-filled salads, (okay this Wedge Salad is pretty amazing and not boring at all) but rather traditional party-food classics like potato salad and macaroni salad, and unique new favorites like ramen noodle salad and now tortellini salad recipes.

This easy pasta salad is absolutely bursting with color and flavor from the seasonal veggies — if you’re growing tomatoes or cucumbers in your garden this year, tortellini pasta salad is a great way to use them up! I’ve also included plenty of Greek/Mediterranean add-ins, including kalamata olives (though you can substitute plain sliced black olives), quartered artichoke hearts, and feta cheese.

While you can certainly douse this salad in pre-made, store-bought Greek salad dressing, I always prefer to make my own (besides, I usually have all of the ingredients in my pantry already, and I bet you do, too). Olive oil, red wine vinegar, and lemon juice (preferably fresh) form the base for the dressing, and then you’ll spice up the flavor with dried basil, oregano, and other spices including garlic, salt, and crushed red pepper. I’ve even been known to use homemade pesto sauce for a pesto tortellini salad.

While whisking your dressing together will work just fine, I actually always prefer to make my salad dressing in a mason jar just because it’s so easy. To do this, pour all of the ingredients into a mason jar, close the lid, and shake everything together until the dressing ingredients are well-combined, and then pour the dressing over your tortellini pasta salad. Make sure to stir everything up really well so that all of your ingredients have a nice coating of dressing.

I prefer to cover and chill my tortellini pasta salad for at least an hour in the refrigerator before serving to help bring out all of the vibrant flavors of the dressing. This salad can be made the morning of or the day before you plan to serve it. However, do make sure that you mix everything together really well again before serving as the salad dressing tends to settle to the bottom of the bowl as it sits.

Want more of my favorite potluck recipes?

Tools used to make this Tortellini Pasta Salad recipe

Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.

Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.

Mason Jar: Mason jars are great for storing everything from salad dressing and coffee creamers to overnight oats and all kinds of delicious make ahead dishes!


This delicious, light shrimp and tortellini salad can be served as a side or main dish. It’s perfect for summer potlucks, pool parties, or anytime you need a pasta salad because it isn’t weighed down with heavy mayo. It’s also great to make ahead as the flavors get better the longer it sits. Leftovers are perfect to pack for lunch!

To make the pasta salad I used my favorite brand of pasta, Delallo with their Ricotta and Spinach Tortellini. I LOVE a good tortellini salad in the summer, adding shrimp adds lean protein and keeps the calories low. It’s also delicious, every time I make it people ask me for the recipe.

As a main dish, the portions are generous, if you want to serve this as a side I would serve half the portions. You can also make half the recipe if you want to make this for less people.

Make ahead: You can make this tortellini salad a day ahead, keep refrigerated until ready to eat.


Four Cheese Tortellini Pasta Salad recipe - Recipes

I used some of the tortellini in this Tortellini and Sausage soup. Recipe coming tomorrow to the blog.

1 batch of pasta is enough to feed my family of 5. It will make about 50 tortellini's depending on how large of a circle cutter you use.

3 cups of all purpose flour
4 large eggs
pinch of salt
3 T. water (possibly more depending on dough)

1. Mix the salt and flour together and dump on a clean table. Make a well in the center of the flour and add your eggs and 3T. water. With a fork, start mixing the eggs into the flour. I also like to have a metal pastry scrapper so that with one hand I am mixing and the other one I am keeping my flour from going all over the place. Work the dough into a ball.

I keep a bowl of water nearby. As I start to knead the dough and if it feels too dry I wet my hands and go back to kneading. I might do this 3 or 4 times. The dough should not be dry.

2. Kneading time will be about 10 minutes. Around 8 minutes into the kneading you will notice the dough start to become softer.


1/2 cup of Ricotta Cheese
1/4 cup of diced green onion, chopped fine
1 tsp minced garlic
1/3 cup of parmesan cheese, grated fine
1/3 cup mozzarella cheese, grated
1/4 tsp of pepper
1/2 tsp of salt
5 leaves of fresh basil, chopped fine


Quick and Delicious Parmesan Caesar Tortellini Salad

Summer break has passed, and the kids are back in school but that doesn’t mean the party has to end. There are plenty of beautiful days left in the year (especially if you live in a warmer climate) to enjoy the outdoors and cookouts with friends and family. Marinate some chicken to grill for dinner tonight and whip up this easy Parmesan Caesar Tortellini Salad for a delicious family meal!

This may seem foreign to people (no pun intended) but I recently decided to make a life change and move to France for the next year. One of the things that I’ve been missing the most is grilling since I now live in an apartment and I don’t think grilling is as popular here as it is in the US and I’ve also been missing my refrigerator stocked with Litehouse salad dressings. Seriously! Not only do I use them on all of my salads, I use them for marinating, dipping and dressing pasta salads.

This tortellini salad is super easy to make and uses packaged tortellini that you can find in the refrigerator section of your grocery store. I like to use a four-cheese blend but if you want to try and pesto variety or something else there are really no rules. In addition to the Litehouse Parmesan Caesar vinaigrette dressing, you really just need a few additional ingredients: small mozzarella balls, ripe cherry or grape tomatoes, black olives and fresh basil.

If you’re having any end-of-summer parties or just looking for a tasty side dish for dinner tonight, try this Parmesan Caesar Tortellini Salad. It comes together in about 15 minutes and is the perfect complement to any chicken, fish or meat dish. AND it’s even better on day #2


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Comments:

  1. Lyn

    For me, this is not the best option

  2. Cyrus

    Bravo, excellent idea

  3. Edwardson

    No way

  4. Flavius

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  5. Blair

    I hate to read

  6. Yoshura

    Let us not delude ourselves on this point.



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