Food Network
Home> Recipes> Holidays and Parties>
Tortellini Salad with Sun-dried-Tomato and Balsamic Recipe

Tortellini Salad with Sun-dried-Tomato and Balsamic

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 13

Showing 1-10 of 13

Sort by:

Newest

  • on May 29, 2011

    Flag

    I found this to be OK. It was sort of a one-note recipe (balsamic vinegar. Not sure what I did wrong, but I don't think I will try it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 24, 2011

    Flag

    Very easy to make and my family loved it! I've brushed the peppers with olive oil and broiled them in 500 degree oven. (you need to turn them once. and were done less than 15 minutes.
    I will definitely make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 27, 2011

    Flag

    We really enjoyed this meal. Easy to make.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2011

    Flag

    Simple and easy to make ... perfect as a make ahead for parties. My recommendation on this recipe: Recipe is a little garlic-dominant - use small cloves of garlic and start with 1 clove for the dressing, bumping it up as needed, according to your taste. I love garlic so its fine for me, but for someone who is not as much of a lover, the slow approach is best. I also added some cubed fresh mozzarella to the recipe - always a perfect addition!!! Enjoy!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2011

    Flag

    This is so delicious, you'll think you died and went to heaven. Not only is it the best pasta salad I've ever eaten, it's the best salad of any kind that I've ever eaten. I won't wonder what to carry to picnics or potlucks anymore. I can't wait for the next one, so I can show off this dish! I made the recipe as written, except that I used already roasted red peppers instead of roasting my own. I used 1 C basil, total. At first, I thought there was too much dressing, but after it sits for a few hours, the dressing absorbs, leaving just the right amount, and filling the pasta with incredible flavor. For maximum enjoyment, serve at room temperature.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 28, 2010

    Flag

    Cooked for big high school grad party - I thought it was so so but everyone loved it, particularly the teenagers. The marinade is a bit labor intensive.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 14, 2009

    Flag

    I made this recipe and it tastes really good. But it looks like a brown goopy mess. I reviewed the recipie to make sure I made it right, and I did. But it definitley does not look very appetizing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 17, 2009

    Flag

    outside of using jarred roasted pepper, I didn't change a thing and received lots of great comments when I took it to a party last weekend. I'm now making it for this weekend's party event!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 15, 2009

    Flag

    This is one great salad! I made it for a side dish for my husband's surprise party and everyone enjoyed it so much. The dressing was easy to prepare and the salad tastes even better if it sits overnight so all of the flavors absorb into the pasta. Many requests for the recipe--I will definitely make it again and again. It looks very attractive on a buffet table. I used the multi-colored tortellini which made it even more appealing. The only thing I would do to tweak it would be to use a little less garlic--or just smaller cloves, but that's a matter of taste. All in all it was a real winner!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 09, 2009

    Flag

    I doubled this recipe for a bar-b-que and not one cheese tortellini was left. I used tri-color and also used bottled roasted red peppers since I was in a hurry. Also added some pine nuts to the pesto and some pepperoni cut into chunks to the salad. Would also consider adding some drained artichoke hearts as well! This recipe will definitely be prepared again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.