SUMMER TORTELLINI SALAD RECIPES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 10 minutes.
• Meanwhile, place spinach in a microwave-safe bowl. Microwave at high power for 7 minutes. Set aside and squeeze to drain all moisture when cool enough to handle.
• Toss drained spinach, beans, and tomatoes together in a large bowl.
• Drain tortellini and rinse under cold water. Toss into vegetables. Mix in feta and Parmesan cheeses, vinaigrette, and lemon juice. Place in the refrigerator to chill, about 2 hours. Serve chilled.

Steps:

• Cook tortellini according to package directions in Executive (8-qt./7.6-L) Stockpot; drain and rinse under cold running water. Place tortellini in large Bamboo Fiber Mixing Bowl and set aside.Meanwhile, slice zucchini using Ultimate Mandoline fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Professional Shears.Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Rotary Grater; mix gently. Cover; refrigerate at least 2 hours before serving.