Best 5 Tortellini In Basil Balsamic Vinaigrette Recipes

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**Tortellini in Basil Balsamic Vinaigrette: An Exquisite Symphony of Flavors**

Indulge in a culinary journey like no other as we embark on the tantalizing realm of tortellini in basil balsamic vinaigrette. This delectable dish promises an explosion of flavors that will leave you craving for more. Prepare to be captivated by the harmonious blend of tender tortellini, bursting with savory fillings, and a vibrant basil balsamic vinaigrette that dances on your palate. With just a few simple steps, you can create this exquisite dish that is perfect for any occasion. Our diverse collection of recipes offers a range of flavors and variations to suit every taste preference. From classic tortellini salads to innovative warm pasta dishes, each recipe promises a unique culinary experience. Discover the perfect balance of tangy balsamic vinegar, aromatic basil, and rich olive oil that elevates the tortellini to new heights of deliciousness. Let your taste buds embark on a delightful adventure as you explore the delightful recipes within this article.

Here are our top 5 tried and tested recipes!

CHICKEN TORTELLINI SALAD RECIPE



Chicken Tortellini Salad Recipe image

This pasta salad with chicken and fresh vegetables makes a quick and delicious summer dinner and an even better lunch for the next day. Get a jump on meal planning and prep this recipe a day in advance. Make and refrigerate the basil vinaigrette (shake it well before dressing the salad). Mix the tortellini, shredded rotisserie chicken, tomatoes, black-eyed peas, and corn in a large bowl; cover and refrigerate. When you are ready to serve the salad, dress the tortellini mixture with the dressing, stir in arugula, and top with toasted pecans. Get in the habit of toasting nuts every time you use them; toasting adds a depth of flavor and a wonderful aroma, as well as improving the texture of nuts so they stay crisp on top of salads or baked into breads and cookies. Toast several cups of nuts at one time, store in freezer-safe containers in the freezer, then pull out the amount you need when cooking. This salad recipe works well with whatever vegetables you have in your refrigerator or garden. Zucchini and yellow squash, bell peppers, heirloom tomatoes, and blanched snow peas are delicious dressed with the basil vinaigrette; just use your imagination. If arugula isn't available, use baby spinach leaves, instead. Keep a bottle of the basil vinaigrette in the refrigerator this summer and, along with dressing your favorite greens use it over grilled chicken and fish.

Provided by Pam Lolley

Categories     Healthy and Light

Time 20m

Yield Serves 6

Number Of Ingredients 12

1/4 cup white balsamic vinegar
1/8 teaspoon black pepper
3/4 teaspoon kosher salt, divided
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 (9-oz.) pkg. refrigerated cheese-filled tortellini, cooked according to pkg. directions, rinsed in cool water, and drained
2 cups shredded rotisserie chicken
1 cup halved cherry tomatoes
1/2 cup drained and rinsed black-eyed peas (from 1 [15 1/2-oz.] can)
1/2 cup fresh corn kernels (from 1 ear)
1 cup baby arugula
3 tablespoons chopped toasted pecans

Steps:

  • Whisk together balsamic vinegar, pepper, and 1/2 teaspoon of the kosher salt in a small bowl until combined. Gradually add olive oil in a slow, steady stream, whisking constantly until smooth. Stir in basil, and set aside.
  • Gently toss together cooked tortellini, chicken, tomatoes, peas, corn, and remaining 1/4 teaspoon kosher salt in a large bowl. Gently stir in basil vinaigrette and fold in arugula. Sprinkle with pecans.

BASIL-BALSAMIC VINAIGRETTE



Basil-Balsamic Vinaigrette image

Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
2 teaspoons minced garlic
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

TORTELLINI SALAD WITH FRESH BASIL AND TOMATOES IN VINAIGRETTE



Tortellini Salad With Fresh Basil and Tomatoes in Vinaigrette image

I took an idea from Michael Chiarello on the Food Network, and tweaked it according to a favorite vinaigrette recipe of mine. This is a delightful main-dish salad on a hot summer night. Grill up some foccacia, brushed with a good olive oil like Frantoia or Ravida, and serve it in pie-shaped wedges alongside. Good eats!

Provided by Maumeeprof

Categories     One Dish Meal

Time 40m

Yield 12-14 1/2 cup servings, 12-16 serving(s)

Number Of Ingredients 12

1/4 cup balsamic vinegar (good quality)
2 -3 garlic cloves, minced
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup extra virgin olive oil (basic, not the good stuff)
16 ounces dried cheese tortellini
1 -2 tablespoon extra virgin olive oil (the good stuff)
2 (16 ounce) containers cherry tomatoes or 2 (16 ounce) containers campari tomatoes, quartered
8 -10 ounces feta cheese, crumbled
6 -8 scallions, sliced
1/3 cup fresh basil, torn

Steps:

  • For the Vinaigrette: Whir first five ingredients in blender until smooth. Drizzle thin stream of olive oil in until all is emulsified. Set aside.
  • Boil tortellini according to directions, drain, rinse in cold water to stop the cooking. Spread cooked pasta out on a jelly roll pan, drizzle with the good olive oil and sprinkle with pepper; stir up to coat tortellini with oil. This prevents the pasta from going glue-y when added to the rest of the salad ingredients. Set aside, covered with plastic wrap, at room temperature for up to a couple hours.
  • In a very large bowl, place quartered tomatoes, feta cheese crumbles, scallions, and pour about half the vinaigrette over, tossing gently. Refrigerate the tomato mixture until 2-3 hours before serving.
  • About 2-3 hours before serving, toss the oiled tortellini with the tomato mixture, add a bit more dressing, if you think it needs it. Refrigerate. Just before serving, toss the fresh basil with the tortellini-tomato mixture. Serve.

Nutrition Facts : Calories 355.9, Fat 26.3, SaturatedFat 7, Cholesterol 33.7, Sodium 416.9, Carbohydrate 22.4, Fiber 1.9, Sugar 3.4, Protein 8.9

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



Tortellini Salad With Asparagus and Fresh Basil Vinaigrette image

Make and share this Tortellini Salad With Asparagus and Fresh Basil Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

6 tablespoons extra virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot, minced
1 garlic clove, minced
salt
pepper
1 lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 ounce) packages fresh cheese tortellini
1/4 cup pine nuts
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

  • Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
  • Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
  • Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
  • Shake out any excess water and toss with the vinaigrette.
  • Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
  • Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
  • Refrigerate until chilled, about 30 minutes.
  • Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
  • Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

Nutrition Facts : Calories 281.9, Fat 15.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 366.3, Carbohydrate 28.4, Fiber 2.4, Sugar 2.1, Protein 9.9

MEDITERRANEAN PASTA SALAD



Mediterranean Pasta Salad image

Looking for dinner made using Progresso™ artichoke hearts? Then serve this delicious Mediterranean pasta salad packed with veggies - that's ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 10

1 package (9 oz) refrigerated rainbow three-cheese tortellini
8 oz fresh asparagus spears, trimmed, cut into 2-inch pieces
2/3 cup roasted red bell peppers (from a jar), cut into 1-inch pieces
2 oz pepper Jack cheese, cut into 1/4-inch cubes (about 1/2 cup)
1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
18 grape tomatoes
18 pitted kalamata olives
4 thin slices prosciutto (about 2 oz), cut into strips
2 tablespoons chopped fresh basil leaves
6 tablespoons reduced-fat balsamic vinaigrette dressing

Steps:

  • Cook tortellini as directed on package, omitting salt and oil, and adding asparagus during last minute of cooking time; drain. Rinse with cold water to cool; drain.
  • In large bowl, toss remaining ingredients. Add tortellini and asparagus; toss gently.

Nutrition Facts : Calories 290, Carbohydrate 32 g, Fat 1, Fiber 3 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1270 mg

Tips:

  • Choose the right tortellini: Look for tortellini that is made with fresh pasta and filled with a flavorful filling, such as cheese, meat, or vegetables.
  • Cook the tortellini al dente: This means that the tortellini should be cooked until it is tender but still has a slight bite to it.
  • Make the vinaigrette ahead of time: This will allow the flavors to meld and develop.
  • Use fresh basil: Fresh basil has a more intense flavor than dried basil.
  • Serve the tortellini immediately: This will prevent the tortellini from becoming soggy.

Conclusion:

This tortellini salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The tortellini is cooked al dente and tossed with a flavorful basil balsamic vinaigrette. The addition of fresh basil and pine nuts adds a nice touch of flavor and texture. This salad is also a great way to use up any leftover tortellini.

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