Best 8 Tuna Tortellini Vegetable Salad Recipes

Indulge in a symphony of flavors with our delectable Tuna Tortellini Vegetable Salad, where tender tortellini, succulent tuna, and an array of crisp vegetables unite in a refreshing and satisfying dish. This culinary creation boasts a delightful interplay of textures and tastes, making it a perfect choice for a light and wholesome meal. Accompanying this main attraction are two equally enticing recipes: a tangy Lemon Tahini Dressing that elevates the salad with its vibrant zest, and a refreshing Cucumber Radish Salad that offers a cool and crunchy complement. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TORTELLINI TUNA SALAD

Tortellini Tuna Salad image

Try our Tortellini Tuna Salad. If you've got a can of tuna and some cheese tortellini, you can make this creamy, family-pleasing Tortellini Tuna Salad.

Provided by My Food and Family

Categories Recipes

Time 3h20m

Yield 6 servings, about 2/3 cup each

Number Of Ingredients 7

Ingredients

1 pkg. (9 oz.) refrigerated cheese tortellini, cooked
1 can (5 oz.) tuna, drained, flaked
1/2 cup frozen peas, thawed
1/2 cup chopped red peppers
1/4 cup finely chopped red onions
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Tuscan House Italian Dressing

Steps:

Combine ingredients.
Refrigerate several hours.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 410 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 3 g, Protein 12 g

TORTELLINI-TUNA SALAD

Tortellini-Tuna Salad image

Enjoy this cheesy pasta packed with tuna for dinner - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (9-oz.) pkg. refrigerated cheese-filled tortellini
1/2 cup fresh baby carrots, cut into 1/2-inch chunks
1 (6-oz.) can albacore tuna in spring water, drained, flaked
1 medium stalk celery, sliced (1/2 cup)
1/2 cup purchased light or regular three-cheese ranch salad dressing

Steps:

Cook tortellini to desired doneness as directed on package, adding carrots during last minute of cooking time. Drain; rinse with cold water. Drain well.
Meanwhile, in large bowl, combine all remaining ingredients.
Add cooked tortellini and carrots; mix well. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 235, Carbohydrate 16 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Cup, Sodium 510 mg, Sugar 5 g

TUNA AND VEGETABLE SALAD

Tuna and Vegetable Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
One 15-ounce can chick peas, drained
1 medium onion, chopped
A handful flat-leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
Two 6-ounce cans Italian tuna, drained
2 lemons
1/3 cup olive oil
Salt and freshly ground black pepper

Steps:

In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

TUNA TORTELLINI VEGETABLE SALAD

Tuna Tortellini Vegetable Salad image

Looking for a wonderful dinner? Then check out this great salad made with veggies, tuna and pasta.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h10m

Yield 6

Number Of Ingredients 4

Ingredients

1 can (12 ounces) tuna, drained
1 package (9 ounces) refrigerated tortellini
1 package (16 ounces) frozen broccoli, cauliflower and carrots, thawed and drained
1/2 cup creamy Parmesan or cucumber dressing

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain. Toss with remaining ingredients.
Cover and refrigerate 2 hours.

Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 75 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg

TUNA TORTELLINI SALAD

Tuna Tortellini Salad image

A change of pace from a standard tuna salad. Line your serving bowl with salad greens and garnish with Parmesan cheese curls made by 'peeling' a piece of Parmesan cheese with a vegetable peeler.

Provided by Annacia

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (20 ounce) package family size refrigerated cheese tortellini, cooked, rinsed and drained
1/2 lb green beans, cut into 1-inch pieces, cooked
2 (6 ounce) cans solid white tuna packed in water, drained
1 large tomatoes, chopped
3/4 cup sliced ripe black olives
4 green onions, sliced
3/4 cup mayonnaise
3 tablespoons balsamic vinegar
3/4 teaspoon celery salt

Steps:

Combine tortellini, green beans, tuna, tomato, olives and green onions in a large bowl.
Combine mayonnaise, vinegar and celery salt in a small bowl.
Stir mayonnaise mixture into pasta mixture. Season with salt and ground black pepper.

Nutrition Facts : Calories 517, Fat 20.2, SaturatedFat 5.6, Cholesterol 71.1, Sodium 899.5, Carbohydrate 57.1, Fiber 4.2, Sugar 4.3, Protein 27.7

THE BEST TUNA SALAD

The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

MAIN DISH SALAD WITH TUNA AND VEGETABLES

Main Dish Salad with Tuna and Vegetables image

For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4 to 6 as a main dish

Number Of Ingredients 14

Ingredients

2 tablespoons red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (can substitute some yogurt for some of the olive oil for a low-fat dressing)
1 pound medium-size Yukon gold or red bliss potatoes, cut in 1/2 inch dice
1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained
1 red or green pepper, cut in thin slices
3 or 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler
1/2 pound green beans, trimmed and cut in half if long, or broccoli florets
2 hard-cooked eggs, peeled and cut in wedges
1 small head of Boston lettuce, romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives, marjoram

Steps:

In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams

CRUNCHY TUNA SALAD WITH TOMATOES

Crunchy Tuna Salad with Tomatoes image

On a hot summer day, there's nothing more refreshing than this salad. I grow a few tomato plants in my garden and the fresh-picked taste makes the dish even more of a treat. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2/3 cup reduced-fat mayonnaise
1/2 cup chopped sweet onion
1 celery rib, chopped
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
3/4 teaspoon pepper
1 can (12 ounces) albacore white tuna in water, drained and flaked
4 medium tomatoes, cut into wedges

Steps:

In a small bowl, combine mayonnaise, onion, celery, parsley and pepper. Stir in tuna. Serve with tomato wedges.

Nutrition Facts : Calories 280 calories, Fat 16g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 656mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

Tips:

Use canned tuna that is packed in olive oil. This will give the salad a more flavorful and moist texture.
Choose a variety of vegetables for the salad. This will add color, texture, and nutrients to the dish.
Use a light dressing. A vinaigrette or lemon dressing is a good choice, as it will not overpower the other flavors in the salad.
Season the salad to taste. Add salt, pepper, and other seasonings as desired.
Serve the salad immediately. This will prevent the vegetables from becoming limp.

Conclusion:

Tuna tortellini vegetable salad is a delicious and healthy meal that is perfect for a light lunch or dinner. It is packed with protein, vegetables, and healthy fats, and it is also easy to make. With a few simple tips, you can make a tuna tortellini vegetable salad that is sure to impress your friends and family.