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How To make Tortellini with Artichokes, Olives and Feta Cheese
2 packages refrig cheese-filled spinach tortellini
<9
oz. each> 2 jars marinated artichokes heart quarters :
<4 oz.
each>/drained 2 medium carrots sliced diagonally
1/2 cup pitted ripe olives :
sliced
1/2 cup crumbled feta cheese -- <2 oz.>
1/2 cup cheese-garlic Italian salad dressing
Cook pasta according to package directions. Remove and rinse well under cold water until pasta is cool.
Combine pasta, artichoke hearts, carrots, olives and feta cheese in large bowl. Add salad dressing; toss lightly. Season to taste with papper.
How To make Tortellini with Artichokes, Olives and Feta Cheese's Videos
Tortellini Salad // Salad Recipe
Tortellini Salad is very delicious and very Italian tast
Ingredients
250 g Tortellini
cherries tomatoes
Arugula
Black olives
parmesan cheese
salt & pepper to taste.
salad dressing
============
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp honey
1 tbsp Dijon mustard
please adjust the taste to your liking ❤️
Tortellini-Salat ist sehr lecker und sehr italienisch
Zutaten
250 g Tortellini
Kirschen Tomaten
Rucola
Schwarze Oliven
Parmesan Käse
Salz & Pfeffer nach Geschmack.
Salatsoße
============
3 EL Olivenöl
2 EL Weißweinessig
1 EL Honig
1 EL Dijon-Senf
Bitte passen Sie den Geschmack nach Ihren Wünschen an ❤️
Tortellini Salad sangat enak dan rasanya sangat Italia
Bahan
250 g Tortellini
tomat ceri
Arugula
Zaitun hitam
keju parmesan
garam & merica secukupnya.
saus salad
============
3 sdm minyak zaitun
2 sdm cuka anggur putih
1 sdm madu
1 sdm moster Dijon
silahkan sesuaikan dengan selera anda ❤️
Music: Early Hours
Musician: @iksonmusic
Spinach pasta salad with sun-dried tomatoes, artichoke hearts & feta!
Greek Pasta Salad
Σαλάτα ζυμαρικών
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Get the recipe on my website:
2 cups uncooked small pasta such as orecchiette, bow tie, or elbows
1 cup diced green bell pepper
1-2 cups cherry tomatoes, halved
1/4 cup or more sliced olives
1 cup crumbled feta cheese
1 (6 ounce jar) artichoke hearts
Ladolemono Dressing
Cook the pasta al dente in salted boiling water. Drain and place in a large bowl.
Prepare the ladolemono dressing and set aside.
Drain the artichoke hearts and cut in half.
Combine all of the ingredients together and toss well with the dressing.
Taste and adjust seasoning if desired.
Serve immediately or chill in the refrigerator and serve cold.
Enjoy!
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Tortellini Pasta Salad
Tortellini Pasta Salad
This Tortellini Pasta Salad is a delicious side dish or a hearty dinner! It’s loaded with tasty ingredients like cheese tortellini, Genoa salami, cheese, and veggies all tossed in a zesty homemade Italian dressing.
Ingredients:
12 ounces uncooked cheese tortellini
1 English cucumber, sliced into ½-inch rounds, then quartered
1 cup cherry tomatoes, cut in half
14 ounce can of 5-7 count artichoke hearts, quartered
8 ounces cheese of your choice
1 cup Genoa salami, cut into ½ inch cubes
½ cup whole pitted kalamata olives
½ cup jarred sliced golden pepperoncini, drained
½ cup red onion, chopped
1/3 cup fresh parsley, chopped
1/4 cup basil
1/4 cup oregano
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon juiced
3-4 cloves minced garlic
1 teaspoon salt and pepper
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
How To Cook with Artichoke Hearts
March 16 is National Artichoke Hearts Day so to celebrate I will share with your Three easy, delicious and nutritious recipes that you will simple love.
Pan Roasted Artichoke Sauce with Tortellini
Flatbread with Artichoke Sauce Pizza
Pork Loin Chops with Lemon Artichoke and Capers
Pan Roasted Artichoke Sauce
2 Tablespoons extra virgin olive oil
1 medium red onion, diced
1 teaspoon crushed garlic
2 cans of artichoke hearts, drained (From Peru)
1 tablespoon Aji chili paste
1 lemon, juice
3 cups spinach leaves, packed
6 ounces queso fresco (or feta cheese)
½ cup chicken broth
2 ounces shredded parmesan cheese
Sea salt and pepper to taste
Pork Loin Chops with Lemon Artichoke and Capers
For the Marinate
1/2 cup soy sauce
1/2 cup lemon juice, about 2 lemons
1 tablespoon extra-virgin olive oil
1 teaspoon crushed garlic
For the Dish:
1 Tablespoons extra virgin olive oil
1 medium yellow onion, sliced
1 teaspoon crushed garlic
2 cans of artichoke hearts, drained (From Peru)
2 tablespoon capers
1 tablespoon dried oregano
1/4 cup lemon juice, about 1 lemon
1/4 cup chicken broth
Sea salt and black pepper to taste