The Perfect Cheese Tortellini Summer Salad
This elevated pasta salad uses cheese tortellini and combines lemon, garden herbs and garlic to keep things nice and fresh. It's perfect for family picnics and summer BBQs. Easy to make ahead and you can serve it hot or cold. Get the recipe at the link below. Awwwww yeahhhh.
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Greek Tortellini Salad
Looking for a hearty, easy-to-make recipe that’s loaded with fresh from-the-garden ingredients? Try our Greek Tortellini Salad. Perfect for potlucks and parties, but also great for a comforting dish at home, this recipe combines ingredients that work in unison to support gut health. We use Lifeway Farmer Cheese and Lifeway #Kefir to give this dish an extra bit of flavor and a pop of #protein and #probiotics. The cucumbers, tomatoes, and artichokes are loaded with #prebiotic fiber, which fuels those probiotics. It’s a tasty combination that you’re going to love. But make extra. This dish holds up in the fridge and makes for fantastic leftovers.
Recipe Marinated Garden Tortellini Salad
Recipe - Marinated Garden Tortellini Salad
INGREDIENTS:
●1 package (9 oz) refrigerated cheese-filled tortellini
●2 cups small fresh broccoli florets
●1 cup halved cherry tomatoes
●4 medium green onions, sliced (1/4 cup)
●1/2 medium cucumber, quartered lengthwise, cut into 1/4-inch slices
●1/2 cup Italian dressing
●1 tablespoon salad supreme seasoning, if desired
Creamy Pasta Salad with Mayonnaise
Get the Recipe:
⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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Garden Veggie Tortellini Salad
GARDEN VEGGIE TORTELLINI SALAD
Prep 10 min
Cook 10 min
Ready in 20 min
THIS EASY-TO-MAKE VEGGIE PASTA SALAD WILL BE A HIT AT SUMMER PICNICS AND PARTIES.
INGREDIENTS
1 pkg (12 oz/350 g each) dried cheese-filled tortellini
½ cup (125mL) olive oil
¼ cup (60 mL) white wine vinegar
3 tbsp (45 mL) GARDEN VEGETABLE DIP MIX
1 bell pepper, seeded and quartered
½ seedless cucumber, halved
1 cup (250 mL) cherry tomatoes, halved
1 pkg (6 oz/175 g) crumbled feta cheese
Optional: sliced black olives
DIRECTIONS
Cook the tortellini according to the package directions.
While the pasta is cooking, whisk together the oil, vinegar, and GARDEN VEGETABLE DIP MIX in the 2.5-QT. COOL & SERVE BOWL or a large bowl; set aside.
Place 2 bell pepper quarters on top of one another and place them into the chute of the RAPID-PREP MANDOLINE with the tapered part facing the blade; slice on the No. 3 thickness. Fry cut the cucumber on No. 5 thickness.
Add the peppers, cucumber, and tomatoes to the bowl with the dressing, and toss to coat.
When the pasta is finished cooking, drain it in a colander under cold water; gently toss to cool the pasta. Shake the excess water from the pasta.
Add the cooled pasta to the bowl along with the cheese and olives, if using. Gently toss to coat and combine.
Cover and refrigerate for at least 1 hour before serving.
Yield:
8-10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 440 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 8 g
Cook's Tips:
Slicing the bell pepper thinly mellows the flavor, so it doesn’t outshine the other ingredients.
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Garden Veggie Tortellini Salad
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