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need meatless tortellini salad recipe

z
zainab13 Apr 15, 2008 07:01 AM

I'm having a small get-together this weekend with a few girlfriends. I'm making the following munchies:

mini cheese & brocolli quiche
cold shrimp with two dips (cocktail sauce and a creamy cilantro dip)
double-tomato bruschetta bread
tortellini salad (cheese tortellini)

However, I don't yet have a good recipe for the salad. I'm looking for a creamy recipe since the bruschetta is a vinaigrette. Also, the recipe should be easy to do ahead. Any suggestions?? Thanks!!!

Also...I'm open to changing the last item to something else, if anyone has a better suggestion. I'm not very good with "balancing" menu items...The only restrictions are it should be meatless and easy to prepare ahead (or very quick on the day of).

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  1. monavano RE: zainab13 Apr 15, 2008 07:05 AM

    I love tortellini salad! I like to add broccoli, artichoke hearts, and hearts of palm. Kalamata olives would go nicely too.
    As far as the dressing, how about a cremy parmesan?
    http://www.recipezaar.com/144172

    I think that a creamy dressing would be great-vinegar based dressings tend to get absorbed by the pasta, and get dried out quickly.
    Good Luck!
    www.houndstoothgourmet.com

    1. k
      katecm RE: zainab13 Apr 15, 2008 07:33 AM

      This isn't very fancy, but it's a good fallback for picnics that I like to make. Cook your tortellini. Reserve some water. When it is still very hot, toss it with enough diced tomatoes (fresh if available, but canned will do) and feta to melt into a sauce. Stir in chiffonaded basil, olives, artichoke hearts, capers, what have you - you can really cater it to your own preferences here. Salt and pepper, then cool. Once it's cool, I'll sprinkle a bit more feta over the top.

      It really isn't fancy, but it does turn out nicely.

      2 Replies
      1. re: katecm
        z
        zainab13 RE: katecm Apr 15, 2008 10:35 AM

        Thanks katecm. It sounds delicious and easy. I might not use it this time because the ingredients are a bit too similar to the bruschetta. But I'll definitely keep it on hand for another time! I looove feta :) One question - what do I do with the reserved water? Add with the tomatoes?

        1. re: zainab13
          k
          katecm RE: zainab13 Apr 15, 2008 11:22 AM

          Oh, yeah. I will use that more often when I use fresh tomatoes, which will have less juice than canned, just to make sure that there is enough "sauce."

      2. g
        gordeaux RE: zainab13 Apr 15, 2008 10:41 AM

        Might not be what you're looking for, but I use ONLY evoo, S&P, garlic, parmesan, chopped plum tomato, and a lot of chopped parsley. Not really a vinaigrette, but it's clear, not creamy.

        1. v
          valerie RE: zainab13 Apr 15, 2008 11:10 AM

          What about pesto on the tortellini, then topped with some pine nuts and shaved parmesan?

          3 Replies
          1. re: valerie
            j
            Janet from Richmond RE: valerie Apr 15, 2008 11:27 AM

            I love, love, love pesto and tortellini together. I will make a cold salad of it and serve it topped with diced tomatoes and parmesan.

            1. re: valerie
              g
              gordeaux RE: valerie Apr 15, 2008 12:15 PM

              OOOH. Very nice.
              That one's in the rolodex now. Thanks!!

              1. re: valerie
                z
                zainab13 RE: valerie Apr 15, 2008 12:39 PM

                Yummy! I love pesto too. However...you don't think it'll be a little too much basil? There's fresh basil in the bruschetta as well. Maybe I could use gordeaux's recipe but sub mayo for some of the olive oil? And add some roasted red peppers.

              2. southernitalian RE: zainab13 Apr 15, 2008 12:33 PM

                I make tortellini salad on wood skewers. This started out as a red and green holiday thing but now I make it all year. Cut large (1 1/2"?) chunks of peppers (orange, red, green) large mushrooms, and any vegetables that are available and are sturdy enough to stand up to being skewered. I cube different kinds of cheeses (again, this can be adjusted seasonally. I usually add cubes of pepperoni but you can obviously omit that. Everything gets a good marinade in a some kind of a wine vinegar and olive oil dressing. Then I take cooked, cooled tortellini and begin making "kebabs" of the various veggies, cheeses, meats and the pasta. I usually serve them standing up in a glass pitcher. They are really uniqueand I always get compliments on them.

                2 Replies
                1. re: southernitalian
                  z
                  zainab13 RE: southernitalian Apr 15, 2008 12:48 PM

                  Now that is a great idea! I'm not good with presentation so this sounds like an easy way to jazz up my table. But how far in advance can I skewer these? Also, do you marinate the tortellini too?

                  1. re: zainab13
                    southernitalian RE: zainab13 Apr 15, 2008 01:10 PM

                    Yes, sorry, that wasn't clear. I do marinate the tortellini. I think you can be pretty flexible with how far in advance. 6 hours? A little more. Sorry I'm not exact. It's just a very easy, flexible "recipe" that your friends will remember.

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