To make easy tortellini salad, boil lightly salted water in a large pot. Stir in 8 ounces of dried three-cheese tortellini and 6 ounces of dried spinach tortellini, and return to a boil. Cook the pasta uncovered, and stir occasionally until well cooked but still a bit firm, or about 10 to 11 minutes. Drain, allowing the tortellini to cool, and then toss it together with 1 cup of halved grape tomatoes, 6 ounces of drained and chopped marinated artichoke hearts, 6 ounces of sliced black olives, half of a thinly sliced red onion, ¼ cup of grated carrots, and 1 ½ cups of vinegar and olive oil dressing. Cover and refrigerate for about 3 hours until chilled.
To prepare tortellini primavera, boil lightly salted water in a large pot, and cook 20 ounces of refrigerated cheese tortellini until firm. Drain and stir it in a bowl with 2 cups of halved cherry tomatoes, 1 ½ cups of bite-sized broccoli florets, 1 cup of diced yellow bell pepper, ¾ cup of shredded Parmesan cheese and 6 ounces of cubed pepperoni sausages. Coat with about 1 cup of Italian dressing, and then refrigerate covered for at least 4 hours. If you don’t like the salad dry, then add ¼ cup of Italian dressing.Learn more about Cooking