Tortellini are small filled pasta shapes. Tortellini are frequently used in soups and dishes in the Bologna region of Italy. The strange shape of tortellini is said to be modeled after the belly button of the goddess Venus, according to legend, though the stories behind this claim vary. Because tortellini are filled, you can find them in many different flavors both for the pasta itself and for the filling. Some use a simple cheese filling, though often meats such as prosciutto, mortadella, turkey, veal or pork are used as well. http://www.academiabarilla.com/recipes/emilia-romagna/cappelletti-traditional-filled-pasta.aspx There are vegetarian filling options typically available in local stores also, such as spinach and ricotta. Using different flavors of tortellini, you can create a greater variety of tortellini salads by pairing them with different vegetables and dressing types that compliment each other.

The versatile nature of tortellini makes it possible to create different types of salads using this filled pasta as the main ingredient. While a pasta shape like rotini is often used in traditional pasta salads, using tortellini can add flavor variety and a more hearty option for a picnic or packed lunch. http://www.recipegoldmine.com/saladpasta/tortellini-vegetable-salad.htmlAdding tortellini to a traditional tossed green salad offers new possibilities for salad dressing options and toppings to accompany this pasta and potentially turn your salad into a main course. http://www.cooks.com/rec/view/0,1818,155172-239207,00.htmlFinally, some tortellini salad recipes use a creamy dressing, making the recipe more like a cold pasta dish. http://www.cdkitchen.com/recipes/recs/984/Creamy-Tortellini-Salad110802.shtmlTry the options below and add your own variations to create a tortellini salad the way you like it best!

Many pasta salads consist of a chilled, unfilled pasta shape, cut vegetables, and Italian dressing. Tortellini salads of this variety follow the same basic pattern. Keep in mind the flavor of tortellini, both pasta and filling, that you choose to use to match your accompanying ingredients. Tri-color tortellini will add a variety of traditional flavors to compliment many different vegetable choices. For example, try this recipe, and feel free to tweak the ingredients to match your taste.

Start by preparing about 1 pound of the tortellini of your choice according to its package.http://www.astray.com/recipes/?show=Vegetable%20and%20tortellini%20salad For flavor purposes, this recipe uses traditional cheese filled tortellini. Prepare raw or frozen vegetables according to your taste. Vegetables suggested for this recipe include broccoli and cauliflower florets, sweet red and green bell peppers, pitted and sliced black olives, halved cherry tomatoes, and thinly sliced purple onion. http://www.astray.com/recipes/?show=Vegetable%20and%20tortellini%20salad http://www.recipegoldmine.com/saladpasta/tortellini-vegetable-salad.htmlWhen the tortellini is finished cooking, drain and rinse it in cool water, then transfer it to a large sealable container. Combine with the vegetables you have prepared. Add ½ to 1 cup of Italian dressing according to your preference. http://www.astray.com/recipes/?show=Vegetable%20and%20tortellini%20salad http://www.recipegoldmine.com/saladpasta/tortellini-vegetable-salad.html Refrigerate your tortellini salad for at least a few hours before serving for the best taste. http://www.recipegoldmine.com/saladpasta/tortellini-vegetable-salad.html

Similar to traditional pasta salads, you can add pretty much any ingredients you would like to dress up your traditional tossed green salad with tortellini. Consider the flavors of tortellini you have chosen to match your other toppings and dressing choice accordingly. Here are some options to get you started, but feel free to substitute or change the additional toppings according to your taste.

For a somewhat more traditional option, prepare your tortellini according to package instructions. Drain and rinse in cool water. Prepare 4 cups of lettuce, 2 cups of mixed broccoli, cauliflower, and carrots, a small amount of sliced and pitted black olives, 4 ounces of fresh mozzarella cubed, and a 3.5 ounce package of sliced pepperoni. Once the tortellini have cooled, combine all ingredients in a salad bowl and toss with your favorite Italian dressing. http://www.cooks.com/rec/view/0,1818,155172-239207,00.html

For some more daring options, try one of these seasonal options. For fall flavors, try Romaine lettuce, cooked and cooled tortellini, crumbled Feta cheese, lightly toasted pecans, dried cranberries, and tomato. Combine all ingredients in a salad bowl, drizzling balsamic vinaigrette over the top and sprinkling the crumbled Feta on last. http://www.pickycook.com/pasta/tortellinisaladwithcranberriespecansandfeta.aspx For more bold summer flavors, place 3 cups of mushrooms, 2 cups each of eggplant and zucchini, and ¾ cup of red onion wedges on a baking pan, spraying and tossing them in cooking spray to coat. Bake at 425 degrees Fahrenheit for 20-25 minutes until browned. Prepare your tortellini according to its package during this time, and let everything cool to room temperature. Combine cooled vegetables and tortellini with your choice of lettuce and about a pound of prepared chicken breast cut into bite size pieces. Drizzle with vinaigrette and toss. http://recipes.howstuffworks.com/chicken-tortellini-roasted-vegetable-salad-a-recipe.htm

Creamy tortellini salads have a similar preparation to traditional pasta salads using tortellini. The difference is a heavier dressing with a cream base. These salads will be more filling due to their thicker sauce, making them almost like a regular pasta dish in some cases. One recipe combines a packet of Italian salad dressing mix, ½ cup of mayonnaise, ¼ cup of white wine vinegar, and 3 tablespoons of water to create the dressing. Prepare your tortellini according to its package instructions, in this case, two 9 ounce packages are used. Combine cooled tortellini, dressing, 2 cups of halved sugar snap peas, and a cup of shredded carrots. Toss together to coat and refrigerate until cooled. http://www.cdkitchen.com/recipes/recs/984/Creamy-Tortellini-Salad110802.shtml

Another option is to use Ranch dressing itself. For this recipe, prepare one 7-9 ounce package of frozen tortellini according to its directions. Place 2 cups of frozen broccoli, carrots, and cauliflower in a strainer in your sink, and drain the tortellini over the vegetables. In a large bowl, toss together the tortellini, vegetable mix, ½ cup of Ranch dressing, ¼ grated parmesean cheese, and ½ teaspoon of Italian seasoning. Toss to combine and refrigerate until cooled. http://www.familyoven.com/offsite?r_id=168159&u=http://www.recipezaar.com/111626