Tuscan Tortellini Pasta Salad + VIDEO

Tuscan Tortellini Pasta Salad + VIDEO

Tuscan Tortellini Pasta Salad recipe is bursting with your favorite Italian fixings and on your table in 25 minutes!  You can make the salad ahead of time for the perfect stress-free potluck side that everyone will love!

I love spring and summer for many reasons, but one of them is the foooood.   Watermelon, corn on the cob and of course, pasta salad.

In my book, everyone needs the perfect potluck salad and it doesn’t get better than this Tuscan Tortellini Salad!

This pasta salad is loaded with cheesy tortellini, salami, mozzarella, olives, bell peppers, pepperoncini’s, tomatoes, and cucumbers then smothered in tangy, Italian Dressing.

It’s hearty, comforting, and refreshing all at the same time and belongs on your table all spring and summer long.

Salads are my go-to potluck side because you can prep them in advance and everyone always looks for the salad recipe – and they will be begging you for this Tuscan Tortellini salad recipe!

If you need more easy potluck sides, be sure to check out my Pineapple Salsa and Sweet Cornbread. Now let’s get started!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

Helpful Tips to make Tuscan Tortellini Pasta Salad:

• It is important to not overcook your tortellini otherwise it will fall apart when tossed.
• After pasta is rinsed and drained, immediately add it to a large bowl then toss it with half of the dressing to keep it from sticking.
• This salad is excellent the next day.  When making ahead, use 1/2 of the dressing when preparing the salad and reserve the remaining dressing to pour over the salad before you serve it. 
• For the mozzarella, I prefer to use fresh mozzarella balls, cut into bite-size pieces. If this mozzarella is too expensive or you don’t want to make a separate trip, you can substitute mozzarella cubes.

What you will need to make Tuscan Tortellini Pasta Salad:

• Colander – this kitchen essential makes life so much easier!  You can use it to drain pasta or wash veggies and fruit.
• Cutting Board- A big good solid cutting board so you can prep all your veggies on one surface.  I use my cutting board daily so it’s worth the investment. 
• Quality Knives- Quality knives make prep time much quicker and are important for safety as well.  If you make one kitchen investment, I believe it should be in quality knives. 

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite tortellini pasta salads:

Hawaiian Tortellini Pasta Salad 
Muffaletta Tortellini Pasta Salad
Greek Tortellini Pasta Salad
Antipasto Tortellini Pasta Salad

---

See how easy this Tuscan Tortellini Pasta Salad is to make. Watch the video!!!

Yield: SERVES 10Author: Jennifer Sattley

Tuscan Tortellini Pasta Salad

Tuscan Tortellini Salad recipe is bursting with your favorite italian fixings and on your table in 25 minutes! You can make the salad ahead of time for the perfect stress free potluck side that everyone will love!

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

Ingredients

• 1 (20-ounce) bag cheese tortellini
• 1 English cucumber, cut into quarters and sliced
• 16 ounces cherry tomatoes, halved
• 1 orange bell pepper, chopped
• 2 tablespoons chopped pepperoncini’s
• 1 (6.0-ounce) can black olives, drained and halved
• 8 ounces fresh mozzarella balls, cut into bite size pieces
• 8 ounces salami, chopped

Dressing

• 1/2 cup light tasting olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• 1/4-1/2 teaspoon red pepper flakes, to taste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

1. Bring a large pot of water to a boil. Cook tortellini according to directions on the package.  Drain and set add to a large serving bowl.
2. Meanwhile, combine dressing ingredients in a pint size mason jar. Seal and shake vigorously. Pour half of the dressing over the warm pasta and toss to combine.
3. Add the remaining salad ingredients to the bowl and toss until well coated. If serving immediately then toss with remaining dressing.  If serving the next day then cover and refrigerate and wait until you are ready to serve the salad before tossing with remaining dressing.  

Cook's Notes

It is important to not overcook your tortellini otherwise it will fall apart when tossed.  After pasta is rinsed and drained, immediately add it to a large bowl then toss it with half of the dressing to keep it from sticking.  This Salad is excellent the next day.  When making ahead, use 1/2 of the dressing when preparing the salad and reserve the remaining dressing to pour over the salad before you serve it.   For the mozzarella, I prefer to use fresh mozzarella balls, cut into bite size pieces. If this mozzarella is too expensive or you don’t want to make a separate trip, you can substitute mozzarella cubes.

https://zeromediasystem.blogspot.com//search?q=tuscan-tortellini-pasta-salad-recipe

Recipe developed by Jennifer Sattley for
Copyright ©2018 – All rights reserved.

 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Creamy Tortellini Pasta Salad

Creamy Tortellini Pasta Salad

Creamy Tortellini Pasta Salad is perfect for summer bbq’s and picnics, this creamy pasta salad recipe is made with tortellini instead of traditional dried pasta. Rainbow colored vegetables are tossed with the pasta and a deliciously sweet and tangy dressing!

Step aside from traditional pasta salad recipes and give this creamy one a try!  It’s very similar to what we in the Midwest call macaroni salad, with a sweet and tangy dressing… but this rainbow version is full of brightly colored vegetables and is made using cheese-filled tortellini instead of elbow pasta.  Trust me, make this for your next cookout or summer bbq and everyone will be asking for the recipe!!

We’re headed into one of my favorite seasons.  Not Spring, not Summer… but even better… cookout season!!  There’s something so magical about family and friends gathered together, food is sizzling away on the grill, a warm breeze is blowing softly, freshly cut grass can be smelled, and a table full of glorious side dishes awaits!

Hey guys, it’s Amanda from The Chunky Chef.  I love being a contributor here on TSRI, and will be here sharing some of my favorite recipes each month!  I look forward to bringing some of my midwestern flair and enjoying some treats together.

There are SO many fabulous cookout side dishes… potato salad, pasta salad, corn on the cob, broccoli salad, Mac and cheese, and one of my favorites, macaroni salad!  Here in the Midwest, macaroni salad is tossed with an ultra creamy sweet and tangy dressing.  It’s also made with traditional elbow macaroni.

This pasta salad uses the same dressing, but with some fun change-ups with the add-ins and pasta itself!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Creamy Tortellini Pasta Salad:

• Use tortellini instead of dried elbow shaped pasta.  The tortellini adds a beautiful savory contrast to the sweet dressing, as well as added protein.
• Use whichever colorful vegetables you prefer.  For the red I use red bell pepper, orange is shredded carrots, yellow is yellow bell pepper, green is celery, and purple is red onion.
• Tomatoes, hard-boiled eggs, chopped broccoli florets, etc could be substituted for the coordinating color.
• The trick to getting the dressing consistency just right is to toss the hot, drained pasta with apple cider vinegar and let it cool for 10-20 minutes.  This allows the finished dish to have a beautiful tang, with no risk of curdling the dressing with the vinegar.
• As you’re mixing the pasta with the dressing, it may seem like there’s way too much dressing… but as it chills in the refrigerator, it will thicken up beautifully.
• Speaking of chilling, it’s essential here.  All the flavors will really marry together and the dressing thickens!
• For little pops of extra color, reserve a teaspoon or two of all the vegetables and sprinkle them over the top of the salad before serving.

What you will need to make Creamy Tortellini Pasta Salad:

• Mixing bowls –  I love these bowls, and they even have lids so you don’t need to cover them with anything while the salad is chilling!
• Knife – The pasta is the only thing that has to be cooked for this recipe after that it’s all chopping. A good knife makes getting perfectly diced vegetables that much easier. 
• Colander – this kitchen essential makes life so much easier!  You can use it to drain pasta or wash veggies and fruit.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!


Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite tortellini pasta salads:

Hawaiian Tortellini Pasta Salad 
Muffaletta Tortellini Pasta Salad
Greek Tortellini Pasta Salad
Antipasto Tortellini Pasta Salad
Tuscan Tortellini Pasta Salad

---

Yield: SERVES 8Author: Amanda Batcher

Creamy Tortellini Pasta Salad

Creamy Tortellini Pasta Salad is perfect for summer bbq’s and picnics, this creamy pasta salad recipe is made with tortellini instead of traditional dried pasta. Rainbow colored vegetables are tossed with the pasta and a deliciously sweet and tangy dressing!

prep time: 20 MINScook time: 10 MINStotal time: 30 mins

Ingredients

• 1 (19-ounce) package fresh cheese filled tortellini pasta
• 4 tablespoons apple cider vinegar
• 2 cups mayonnaise
• 1 1/2 cups whole milk
• 1 1/2 tablespoons granulated sugar (brown sugar may be substituted)
• 1/2 - 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 - 1 cup diced red bell pepper
• 1/2 - 1 cup shredded carrots
• 1/2 - 1 cup diced yellow bell pepper
• 1/2 - 1 cup diced celery
• 1/2 - 1 cup diced red onion

Instructions

1. Boil tortellini according to package directions and drain well in a colander.  Transfer pasta to a large mixing bowl and toss with apple cider vinegar.  Let cool 10-20 minutes.
2. While pasta is cooling, in another mixing bowl, add mayo, milk, sugar, salt and pepper.  Whisk to combine.
3. Pour dressing over tortellini pasta and toss gently to combine.  Stir in all but 1 tsp EACH of all the vegetables (red pepper, carrots, yellow pepper, celery and red onion).
4. Cover and chill in refrigerator for at least 1-2 hours.
5. Before serving, stir salad and sprinkle with remaining vegetables.

notes

Can be made a day in advance and kept refrigerated.  After chilling for long periods of time, if pasta seems dry, stir in a splash or two of milk and/or a tablespoon of mayo.

Recipe developed by Amanda Batcher for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Muffaletta Tortellini Salad + VIDEO

Muffaletta Tortellini Salad + VIDEO

Muffaletta Tortellini Salad is all your favorite things about a pasta salad and the classic Italian flavors of the Muffaletta sandwich rolled into one amazing summer salad. An easy recipe that you will be making all year long. Perfect recipe for left over ham!

Have you ever been to New Orleans?  Nawlin's as the locals call it.

We had an awesome trip last year and I fell in love with the Muffaletta sandwich while I was there (I may have had several and even taken one to the airport with me).

It's a Sicilian sandwich that originated in New Orleans more than 100 years ago.  Honestly, I have never had a sandwich quite so good in my life.

Loaded with my favorite Italian deli meats and cheeses topped with the most amazing olive salad you can find.

I have been thinking about it since we left Louisiana last summer,  I knew that we would be making a fabulous marinated olive salad with olives and oils.

Although I had a ton of ideas I decided on a tortellini salad for this amazing spin on the classic Muffaletta.

Bursting with Italian flavor from the salami and ham to cheeses and olive salad, this pasta dish is great served cold or hot.

Olive salad is packed with olives, Italian vegetables and spices to create the most amazing flavor combination you can add to pasta or a sandwich.

You are going to love this Muffaletta Tortellini Salad.  I ate it for a week straight.

Helpful Tips to make Muffaletta Tortellini Salad :

• Meats and cheeses and be purchased at your grocery store deli counter.  As for them to be thick cut (approximately 1/4”- 1/2”).
• Giardiniera is an Italian mix of pickled vegetables and can be found in your grocery store near the pickles and olives.
• Recipe can be halved.
• Salad can be prepped ahead several days ahead by making the olive salad and placing in the refrigerator.  Cut meats and cheeses and refrigerate.  On the day you wish to serve cook tortellini and prepare salad. Muffaletta Tortellini Salad will keep for several days to a week in the fridge.

What you will need to make Muffaletta Tortellini Salad :

• Colander – this kitchen essential makes life so much easier!  You can use it to drain pasta or wash veggies and fruit.
• Cutting Board- A big good solid cutting board so you can prep all your veggies on one surface.  I use my cutting board daily so it’s worth the investment. 
• Quality Knives- Quality knives make prep time much quicker and are important for safety as well.  If you make one kitchen investment, I believe it should be in quality knives.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite tortellini salad recipes: 

Tuscan Tortellini Pasta Salad 
Hawaiian Tortellini Pasta Salad
Pizza Tortellini Pasta Salad
Bacon Ranch Tortellini Pasta Salad  
Greek Tortellini Pasta Salad    

---

See how easy this Muffaletta Tortellini Salad is to make. Watch the video!!!

Yield: 12Author: Donna Elick

Muffaletta Tortellini Salad

Muffaletta Tortellini Salad is all your favorite things about a pasta salad and the classic Italian flavors of the Muffaletta sandwich rolled into one amazing summer salad. An easy recipe that you will be making all year long. Perfect recipe for left over ham!

prep time: 30 minscook time: total time: 30 mins

Ingredients

• 4 ounces Genoa salami, cut into bite size pieces
• 4 ounces mortadella, cut into bite size pieces
• 4 ounces capicola, cut into bite size pieces (or ham)
• 4 ounces provolone cheese, cut into bite size pieces
• 4 ounces mozzarella cheese, cut into bite size pieces
• 2 (16 ounce) packages frozen tortellini

Olive Salad

• 1/4 cup red wine vinegar
• 1/4 cup plus 2 tablespoons extra virgin olive oil (divided)
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano 
• 1 teaspoon dried parsley 
• 1/2 teaspoon fresh ground black pepper
• 1 (6 ounce) jar Italian mix giardiniera, chopped 
• 1/2 cup chopped roasted red peppers
• 1/2 cup pimento-stuffed olives, sliced
• 1/2 cup sliced kalamata olives, halved
• 1/2 cup sliced black olives, sliced
• 2 tablespoons capers, drained

Instructions

1. Prepare the olive salad:  Reserve 2 tablespoons olive oil.  In a medium bowl combine vinegar, 1/4 cup olive oil, garlic, oregano, parsley and black pepper.  Whisk until well combined.  Set aside.  Cut up remaining ingredients according to ingredient list.  Add remaining ingredients to bowl.  Toss well until combined and coated.  Refrigerate for 30 minutes (up to overnight).
2. Meanwhile, bring a large pot of salted water to a boil over medium-high heat.  Cook tortellini according to package directions.  Remove from heat and drain.
3. While the pasta is cooking, prepare deli meats and cheeses:  cut meats and cheese into bite size pieces, approximately 1/4”- 1/2” in size. 
4. Sprinkle 2 tablespoons reserved olive oil over drained tortellini.  Stir to combine.  Add olive salad to drained tortellini and gently stir until well combined.  Toss in chopped meats and cheeses.
5. Serve and enjoy.

DONNA'S NOTES

1. Meats and cheeses and be purchased at your grocery store deli counter.  Ask for them to be thick cut (approximately 1/4”- 1/2”).
2. Giardiniera is an Italian mix of pickled vegetables and can be found in your grocery store near the pickles and olives.
3. Recipe can be halved.
4. Salad can be prepped ahead several days ahead by making the olive salad and placing in the refrigerator.  Cut meats and cheeses and refrigerate.  On the day you wish to serve cook tortellini and prepare salad. Muffaletta Tortellini Salad will keep for several days to a week in the fridge.

https://zeromediasystem.blogspot.com//search?q=muffaletta-tortellini-salad-recipe

Recipe developed by Donna Elick
Copyright ©2014 – All rights reserved.

 Originally published July 2014, updated and republished June 2020.



Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Bacon Avocado Club Pasta Salad

Bacon Avocado Club Pasta Salad

This easy pasta salad recipe really takes your favorite bacon avocado club and transforms it into this extraordinary fully loaded pasta salad that will knock your socks off!

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you the ultimate pasta salad! Its is amazing picnic food and perfect for everyday, starring one of my favorite ingredients: Dry Aged Cherrywood Smoked Bacon!!!

Jones Dairy Farm bacon is absolutely amazing! They smoke fresh pork bellies with real cherrywood chips which results in a slightly sweeter bacon. you know you are getting great quality and incredible flavor.

How do you make easy pasta salad recipes?

You may have noticed that we love pasta salad. I mean REALLY LOVE pasta salads. We have 30 pasta salad recipes on our site. I really have it down to a science now. Many times I use inspiration, like pizza or a muffaletta sandwich but othertimes I start with this no-fail 6 step pasta salad formula

1st - PASTA. Start by selecting the perfect pasta. We love cheese tortellini in pasta salads. It adds another dimension to the pasta salad. But, medium size pasta with lots of ridges that catch the dressing are also perfect, like rotini, cavatappi and ridged elbows.

2nd - PROTEIN. Choose your protein(s). We have tried many different options in our pasta salads. There are so many options: chicken, shrimp, cold cuts, beef, pork, eggs and so many more ideas.

3rd - VEGGIES. Pick vegetables that compliment your pasta salad. I like to choose vegetables that add a colorful element to the salad as well. For example I use orange bell peppers to make salads more visually appealing.

4th - CHEESE. Whether or not to add cheese is a personal decision, but for my creations "if" I add cheese is never a consideration. It is only what type goes with the salad. I think cheese is a requirement in just about every pasta salad. Although there are a few exceptions.

5th - FLAVOR. Look for the pop of flavor. Add pepperoncinis, jalapenos, roasted red peppers, olives, onions, pickles, hot sauce, citrus,  there are so many options. Of course my favorite: BACON. It is really the perfect addition, especially Jones' Dry Aged Cherrywood Smoked Bacon that adds an unexpected flavor boost to your pasta salad.

6th - DRESSING. There are so many options, you can use your favorite coordinating store bought dressing or put your own together.

What goes with pasta salad?

Pasta salad can be the perfect side dish for so many recipes. But when it is made right, it is an all in one meal. Take for example this Avocado Club Pasta Salad that is loaded with bacon, chicken, cheese, avocado, tomatoes and fresh parsley. It is the ultimate satisfying all in one meal!

Do you prefer to enjoy it as a part of a picnic or barbecue? How about adding some oven roasted corn on the cob, fruit salad, and sliders and sandwiches!

How long does pasta salad stay good for?

Pasta salad with mayonnaise will last for 3-5 days in the refrigerator. It is best served the day after it is prepared and should not be left at room temperature more than 2 hours.

Do you rinse pasta for cold pasta salad?

When you are making a cold pasta salad it is important to drain and rinse the pasta in warm water. Rinsing the pasta stops the cooking process and also washes off the stach from the pasta and that results in a creamier pasta salad dressing that will not get gummy.

When you are preparing a hot pasta dish it is not important to rinse the pasta as the starch will help your sauce come together.

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer.

The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up.

Helpful Tips to make Avocado Club Pasta Salad:

• If you are sensitive to spicy food, you can make the ranchito sauce without the hot sauce and it is an amazing herbed buttermilk ranch dressing.
• Choose a hot sauce that you enjoy the flavor of.
• To halve tomatoes: Grab two lids of the same size. You can use plasticware or lids from your fridge. Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with grape tomatoes. Place the second lid on top of the tomatoes with the lip facing down. Firmly press down on the top lid. The two lips will hold the tomatoes in place, so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through the tomatoes. Watch your fingers. Now you have halved tomatoes in the blink of an eye!

What you will need to make Avocado Club Pasta Salad:

• Salsa Picante Hot Sauce - Hot sauce with a great flavor to it is perfect for this salad.
  
• 3-in-1 Avocado Tool - The gadget everyone needs in their kitchen. It cuts, pits and slices your avocados. Safely.
• Cutting Board- A big good solid cutting board so you can prep all your veggies on one surface.  I use my cutting board daily so it’s worth the investment. 
• Quality Knives- Quality knives make prep time much quicker and are important for safety as well.  If you make one kitchen investment, I believe it should be in quality knives.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite pasta salad recipes:

Tuscan Tortellini Pasta Salad
Hawaiian Tortellini Pasta Salad
Pizza Tortellini Pasta Salad
Bacon Ranch Tortellini Pasta Salad
Greek Tortellini Pasta Salad 

---

Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.

pasta salad, easy pasta salad, pasta salad recipe, avocado club

pasta salad, summer sides, sides,

American

Yield: Serves 8Author: Donna Elick

Bacon Avocado Club Pasta Salad

prep time: 15 minscook time: 15 minstotal time: 30 mins

This easy pasta salad recipe really takes your favorite bacon avocado club and transforms it into this amazing fully loaded pasta salad that will knock your socks off!

Ingredients:

• (2) 8-ounce packages Dry Aged Cherrywood Smoked Bacon
• 1 pound uncooked rotini pasta
• 12 ounces cooked chicken breast, diced
• 16 ounces grape tomatoes, halved
• 8 ounces Monterey Jack cheese, diced
• 2 medium avocados, diced
• 1 bunch parsley, rough chopped
• 1 lemon, juiced

Ranchito Dressing

• 3/4 cup whole milk
• 2 tablespoon lemon juice (from the above juiced lemon)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1-2 tablespoons hot sauce

Instructions:

1.  Lay slices of bacon on a foil-lined baking pan. Place the pan in your cold oven.
2.  Turn the heat to 400°F and bake for 12 to 20 minutes. The length of time will vary based on the thickness of your bacon (thick-cut takes longer) and the doneness you prefer (I like mine crispy). Chop up the cooked bacon and set aide.
3. Meanwhile: Pour 2 tablespoons of lemon juice in a 1 cup measuring cup or a small mixing bowl. Pour milk over top. Set aside. The milk will thicken and curdle, making a scrumptious homemade buttermilk for our dressing.
4. Meanwhile: Combine mayonnaise, sour cream, dried herbs and spices in a 16 ounce or larger canning jar. Whisk until well combined. Add homemade buttermilk and 1 tablespoon hot sauce, seal jar and shake the living tar out of it until well combined. Taste for flavor and heat. Add more hot sauce as desired.
5. Chill until ready to use. This can be made ahead and let to sit in the fridge until you are ready to make the pasta salad. It keeps for at least a week in the fridge.
6. Bring a large pot of salted water to a boil. Cook pasta according to directions on the package. Make sure the pasta is cooked through and past the al dente stage. Remember your pasta will firm up when it is chilled.
7. Drain and rinse pasta in water. Rinsing the pasta stops the cooking process and also washes off the starch from the pasta and that results in a creamier pasta salad dressing that will not get gummy.
8. Combine pasta and 1/2 of salad dressing in a large serving bowl. Toss to combine.
9. Add remaining salad ingredients, the remaining dressing, and the lemon juice. Gently fold salad ingredients together. Refrigerate until ready to serve.

DONNA'S NOTES

1. If you are sensitive to spicy food, you can make the ranchito sauce without the hot sauce and it is an amazing herbed buttermilk ranch dressing.
2. To halve tomatoes: Grab two lids of the same size. You can use plasticware or lids from your fridge. Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with grape tomatoes. Place the second lid on top of the tomatoes with the lip facing down. Firmly press down on the top lid. The two lips will hold the tomatoes in place, so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through the tomatoes. Watch your fingers. Now you have halved tomatoes in the blink of an eye!

Recipe developed by Donna Elick
Copyright ©2019 – All rights reserved.

Disclosure:  This is a sponsored post in partnership with Jones Dairy Farm.  All thoughts and opinions are our own.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Antipasto Tortellini Salad

Antipasto Tortellini Salad

My latest summer obsession is a fusion of your favorite antipasto together with a pasta salad that is tossed with an amazing homemade zippy Italian dressing that will make your tastebuds sing. This easy recipe for Antipasto Tortellini Salad will become your new favorite. I can't stop eating it, it's so good!

I have been itchin' to make another tortellini salad. You may have noticed I have quite a thing for them. My favorites are Hawaiian Tortellini Salad, Greek Tortellini Salad , Muffaletta Tortellini Salad and the Bacon Ranch Tortellini Salad.

As soon as I received a package from Star Fine Foods I started recipe developing as I was unboxing it. I spotted CARA MIA Marinated Artichoke Hearts and my mouth was watering just thinking about a beautiful antipasto platter laid out on the table with my favorite meats and cheeses, roasted red peppers and olives, olives and more olives.

Then it hit me! YES. This exactly what I am looking for. My newest pasta salad creation is going to be my version of a traditional Italian antipasto, but in my tortellini salad. Brilliant!

It all begins with an incredibly simple homemade zesty Italian dressing. It is bursting with flavor from fresh onion, garlic, roasted red peppers and Spanish olives combined with herbs, seasoning, oil and vinegar.

Hot tortellini is tossed in this amazing dressing and then the salad is built. Deli cut meat and cheese, artichokes, fresh veggies and olives all come together to create the best ever antipasto.

My mouth is watering just thinking about it.  Antipasto means "before the meal" and what could possibly be better that starting a meal with this spectacular pasta salad? Well, BEING the meal and this Antipasto Tortellini Salad is the perfect pasta dish for your summer get-together, lunch or dinner.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

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Helpful Tips to make Antipasto Tortellini Salad:

• Meats and cheeses can be purchased at your grocery store deli counter.  Ask for them to be thick cut (approximately 1/2” thick).
• Recipe can be halved.
• Salad can be prepped ahead several days ahead by preparing the dressing, placing in the refrigerator in a resealable container.  Cut meats and cheeses and refrigerate.  On the day you wish to serve (or the day before) cook tortellini and prepare salad. Antipasto Tortellini Salad will keep for several days to a week in the fridge. It is even better the next day.
• To lighten this pasta salad up you can add fresh veggies. My favorite additions are English cucumbers, yellow and orange bell peppers and then double the onion and tomatoes called for in the recipe.

What you will need to make Antipasto Tortellini Salad:

• Large Bowl- I like a variety of mixing bowls and prep bowls and this set has them all.
• Whisk-  I have had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes there is a whisk for every job.
• Large Pot- 

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite tortellini salad recipes: 

Greek Tortellini Salad  
Muffaletta Tortellini Salad
Hawaiian Tortellini Pasta Salad
Tuscan Tortellini Salad
Pizza Tortellini Pasta Salad  
Bacon Ranch Tortellini Salad  

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Yield: 10 CupsAuthor: Donna Elick

Antipasto Tortellini Salad

My latest summer obsession is a fusion of your favorite antipasto together with a pasta salad that is tossed with an amazing homemade zippy Italian dressing that will make your tastebuds sing. This easy recipe for Antipasto Tortellini Salad will become your new favorite. I can't stop eating it, it's so good!

Ingredients

• 19 ounces frozen tortellini
• 4 ounces Genoa salami, cut into 1/4-1/2" cubes
• 4 ounces smoked turkey, cut into 1/4-1/2" cubes
• 4 ounces honey baked ham, cut into 1/4-1/2" cubes
• 4 ounces Asiago cheese, cut into 1/4-1/2" cubes
• 8 ounces grape tomatoes, halved
• 1/4 medium red onion, sliced thin
• 1 cup (4 ounces) CARA MIA Marinated Artichoke Hearts ,chopped
• 1/4 cup  STAR black olivesSTAR black olivesSTAR black olives, sliced
• 1/4 cup  STAR Manzanilla Spanish Olives, sliced

Zesty Italian Dressing

• 3 cloves garlic, minced
• 2 strips roasted red pepper, finely minced
• 3 red onion slices, finely minced
• 6 STAR Manzanilla Spanish Olives, finely minced
• 1 tablespoon dried Italian Seasoning
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup STAR Red Wine Vinegar
• 1/4 cup STAR Extra Virgin Olive Oil

Instructions

1. Prepare the dressing:  In a large bowl combine dressing ingredients. Whisk until well combined.  Set aside.
2. Bring a large pot of water to a boil over medium-high heat.  Cook tortellini according to package directions.  Remove from heat and drain pasta. Pour tortellini into dressing and toss to combine. The tortellini will soak up some of the dressing and give it an amazing flavor.
3. While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately 1/4-1/2” in size.
4. Reserve cheese until pasta is completely prepared (or it may melt from the heat of the pasta). Add cut up meat to tortellini and gently stir until well combined.  Toss in tomatoes, onion, artichoke hearts and olives. Add cheese. Stir to combine.
5. Refrigerate until ready to serve (up to overnight).
6. Serve and enjoy.

DONNA'S NOTES

1. Meats and cheeses can be purchased at your grocery store deli counter.  Ask for them to be thick cut (approximately 1/2” thick).
2. Recipe can be halved.
3. Salad can be prepped ahead several days ahead by preparing the dressing, placing in the refrigerator in a resealable container.  Cut meats and cheeses and refrigerate.  On the day you wish to serve (or the day before) cook tortellini and prepare salad. Antipasto Tortellini Salad will keep for several days to a week in the fridge. It is even better the next day.
4. To lighten this pasta salad up you can add fresh veggies. My favorite additions are English cucumbers, yellow and orange bell peppers and then double the onion and tomatoes called for in the recipe.

https://zeromediasystem.blogspot.com//search?q=hawaiian-tortellini-salad-recipe

Recipe developed by Donna Elick
Copyright ©2015 – All rights reserved.

Disclosure:  This is a sponsored post in partnership with STAR Fine Foods.  All opinions are my own. This summer we are partnering with Star Fine Foods. Their products are absolutely staples in my pantry. I am so excited to share one of our favorite brands with you, again. Keep an eye out for more fantastic recipes to come.    

Originally published 7/28/15.
Sumber https://www.theslowroasteditalian.com