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Tasty Tuna Tortellini Pasta and Vegetable Bake

Taste-sensation Tuna Tortellini Pasta Salad and an Italian vegetable bake make this a very good selection for an everyday meal. The sparkler adds a festive note. This snickerddoodle recipe is a variation on a fabulous classic cookie, that will be remembered and asked for again.

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This Lemonade Sparkler is refreshing alone or as the start to a summertime meal. Fresh flavors of strawberry, kiwi and mint add a special elegance to this lemonade sparkler.

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recipe

Ingredients:

  • 1 can (11.5 fl. oz.) strawberry kiwi nectar
  • 10 fresh or unsweetened frozen strawberries
  • 1 cup fresh lemon juice
  • 3/4 cup granulated sugar
  • 1 tablespoon packed fresh whole mint leaves
  • 1 liter club soda, chilled
  • 1 lemon (optional), sliced

Directions:

PLACE nectar, strawberries, lemon juice, sugar and mint in blender; cover. Blend until smooth. Refrigerate until ready to serve.

FILL glass with ice. Add equal portions nectar mixture and club soda; stir. Garnish with lemon slice; serve immediately.

reviews

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This Tuna Tortellini Pasta Salad is a delicious change of pace from a standard tuna salad. Line your serving bowl with salad greens and garnish with Parmesan cheese curls made by 'peeling' a piece of Parmesan cheese with a vegetable peeler.

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    recipe

    Ingredients:

    • 1 package (20 ounces) BUITONI Refrigerated Three Cheese Tortellini, cooked, rinsed and drained
    • 1/2 pound green beans, cut into 1-inch pieces, cooked
    • 2 cans (6 ounces each) solid white tuna packed in water, drained
    • 1 large tomato, chopped
    • 3/4 cup sliced ripe black olives
    • 4 green onions, sliced
    • 3/4 cup mayonnaise
    • 3 tablespoons balsamic vinegar
    • 3/4 teaspoon celery salt

    Directions:

    COMBINE tortellini, green beans, tuna, tomato, olives and green onions in a large bowl. Combine mayonnaise, vinegar and celery salt in a small bowl. Stir mayonnaise mixture into pasta mixture. Season with salt and ground black pepper.

    reviews

    Review This Recipe
    •  Star(s)

      More Than Just a Salad!

      Deb Gonzales from Illinois

      I have been making this recipe for a few years. Everyone loves it! Great meal w/garlic bread. Well worth the effort put in.

    •  Star(s)

      Tuna Tortellini Pasta Salad

      Victoria from OKlahoma

      I was looking for something didn't know what I wanted tell I sow this recipe I called my nighbour she is my friend too and we made it togther we had great time and it was very good lunch we really enjoyed it just what we needed, it is coold outside but sunny we added some green peas to it and we liked it too, thank you

    •  Star(s)

      Pasta Salad

      Misha from Seattle

      I used cooked chicken instead of tuna. It was easy to cook, but kind of bland. I had to add more balsamic vinegar.

    •  Star(s)

      Great side for BBQ's

      Vera Murphy from Colton, NY

      I make this in the summer time as a side for BBQ's. I either omit the tuna all together or use canned chicken. Do not overcook the tortellini and be sure to use plenty of salt in the water. Easy to make ahead, but do not put the dressing on until minutes before serving (it will be absorbed and make the salad dry). I have made this several times and many friends and family request that i bring to their cookouts!

    •  Star(s)

      tasty tuna

      Suzi from Erlanger, KY

      This was a really good dish, but was lacking flavor. I even added lots of cracked pepper and salt but was still missing something, not sure! Will make again though

    •  Star(s)

      It's okay

      Lacey from Oklahoma City

      It was great for something quick to put together. It is filling, however my 7 year old son (who will eat about anything) said it was okay. I think with some modification in using less olives and less balsalmic vinegar it would be a lot better. I would also serve it chilled after the flavors have had time to blend together.

    •  Star(s)

      Great crowd pleaser

      Linda from Baton Rouge, LA

      This is a great recipe. Try substituting the tuna with shrimp and it is fantastic.

    •  Star(s)

      Tunarific

      Keith Albert from Pembroke Pines, FL

      This was a great meal I made it for my wife and she loved it. It was tunarific! I will make it again.

    •  Star(s)

      Perfect Pasta Salad

      Stephanie from Orlando, FL

      If you are a fan of pasta salads of any sort, you will LOVE this recipe. This recipe ends up with a huge amount of servings, and is perfect for a family. I am single, so I had this for 4 days straight! I like it chilled rather than right after it was made. I love it! It is perfect for my holiday get togethers!

    •  Star(s)

      Excellent

      Virginia from Roseville, Cal

      I served this at a bridge luncheon and lt was a big hit. I was asked for the recipe by three players.

    •  Star(s)

      very good & easy to make

      Amy Kelly from Englewood, CO

      This is a great summer brunch, lunch, or dinner main dish! I added a small can of corn (drained) to the recipe, & I think it added to the look & taste of it.

    •  Star(s)

      Recipe For Someone Who Does Not Like Tuna!

      Marilyn Warren from British Columbia, Canada

      I do not care much for tuna, but I know it is good for me, so I am trying to incorporate it into my diet. This salad is great because the tuna does not dominate. This is a keeper.

    •  Star(s)

      Looks Good! Taste Good!

      Dee from TX from

      I was suprised my kids loved it, my husband too. Good summer lunch, a change from the norm tuna.

    •  Star(s)

      HMM, HMM, GOOD

      Tina Shiley from Dillsburg, PA

      This was great I used Giants brand of Tortellini and it still came out great. A lot of my customers loved it. I'm in the wrong business should have my own little sandwich shop. Thanks for the easy salad.

    •  Star(s)

      Yummy Yummy

      Lori from Vancouver Canada

      Easy salad. Perfect for those too hot to cook summer nights. Good even with out the olives.

    •  Star(s)

      The Best Pasta Salad

      Kathy from Santa Ana, CA

      Susan at work brought this recipe to a potluck. We LOVED it! She gave us this website when we asked for the recipe.

    •  Star(s)

      tuna tortellini pasta salad

      barbara Luedtke from Stockton, NJ

      MY husband liked it very much and believes that substituting lobster for tuna would also taste real good.

    •  Star(s)

      Best salad.

      Esther from Pretoria

      My good Lord people can cook.Thank you for the nice Salad.Your ingredients are so simple and I never thought I would prepare the salad exaclty like you did. I printed the picture to decorate exactly like you. My boyfriend enjoyed the meal and he said I'm the best cook.

    •  Star(s)

      Good Recipe

      Checkout from IL

      Try it out. It's good.

    •  Star(s)

      Delicious

      Birdie from WI Rapids, WI

      This was simple to make for a lunch with my mom, and it was the first time she asked me for a recipe instead of the other way around! The best pasta salad I've had in quite a while.

    •  Star(s)

      A life saver

      Penny Dobson from Calhoun, GA

      I had to take a pasta salad to a picnic and had never made one. I tried this recipe and it was delicious! I made it the night before, and couldn't get my husband to quit eating it. I couldn't find celery salt, so I used celery flakes. I also don't like olives, so I left them out. You really should try this recipe.


    nutrition

    Nutrition Facts

    Serving Size: 0

    Servings Per Recipe: 6

    • Calories: 501
    • Calories from Fat: 171
    • Total Fat: 19.1g (29% of DV)
    • Saturated Fat: 5.2g (26% of DV)
    • Cholesterol: 80mg (27% of DV)
    • Sodium: 1096mg (44% of DV)
    • Carbohydrates: 56.1g (18% of DV)
    • Dietary Fiber: 4.7g (19% of DV)
    • Sugars: 4.5g
    • Protein: 27.8g
    • Vitamin A: 8% of DV
    • Vitamin C: 15% of DV
    • Calcium: 7% of DV
    • Iron: 22% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This hearty Italian Vegetarian casserole is flavorful and colorful. It's a great addition to any meal or perfect by itself.

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    recipe

    Ingredients:

    • 2 tablespoons olive oil
    • 2 large zucchini, diced (about 2 cups)
    • 1 small onion, chopped
    • 1 stalk celery, chopped
    • 2 large cloves garlic, finely chopped
    • 1 MAGGI Vegetable Flavor Bouillon Cube
    • 1/4 teaspoon crushed red pepper flakes
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    • 1 cup (4 ounces) shredded mozzarella cheese, divided
    • 3/4 cup seasoned bread crumbs
    • 3/4 cup ricotta cheese
    • 3 large eggs, lightly beaten
    • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Romano Cheese
    • 1 container (15 ounces) BUITONI Refrigerated Marinara Sauce

    Directions:

    PREHEAT oven to 375° F. Grease 9 x 5-inch loaf pan.

    HEAT oil in large skillet over medium-high heat. Add zucchini, onion, celery, garlic, bouillon and crushed red pepper; cook, stirring frequently, for 4 to 6 minutes or until vegetables are tender. Remove from heat.

    COMBINE spinach, 1/2 cup mozzarella cheese, bread crumbs, ricotta cheese, eggs and Romano cheese in large bowl until blended. Stir in vegetable mixture. Press mixture into prepared pan. Sprinkle with remaining mozzarella cheese.

    BAKE for 40 to 45 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Heat sauce until warm. Slice; serve with sauce.

    reviews

    Review This Recipe
    •  Star(s)

      Not for us

      Sam Wright from Oldsmar, FL

      Didn't have a lot of flavor. Not worth my time.

    •  Star(s)

      New Zucchini Treat

      Ann from Mt Juliet, TN

      Great way to use summer zucchini without pasta. Only problem was toppinfg of cheese burned. Suggest adding it toward end of baking time. Definitely a keeper.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 6

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      These rich Parisian Almond Snickerdoodles are tasty cinnamon-sugar cookies that are great anytime!!

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      recipe

      Ingredients:

      • 3 cups all-purpose flour
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 1/4 cups granulated sugar
      • 1/2 cup (1 stick) butter, softened
      • 1/4 cup Parisian Almond Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
      • 2 large eggs
      • 1 teaspoon vanilla extract
      • 2 tablespoons granulated sugar
      • 2 teaspoons ground cinnamon

      Directions:

      PREHEAT oven to 375° F.

      COMBINE flour, baking soda and salt in medium bowl. Beat 1 1/4 cups sugar, butter and Coffee-mate in large mixer bowl until combined. Beat in eggs and vanilla extract until creamy; gradually stir in flour mixture. Refrigerate dough for 1 hour.

      COMBINE 2 tablespoons sugar and cinnamon in small bowl. Use a small ice cream scoop to form dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.

      BAKE for 10 to 12 minutes or until puffed and the surface is slightly cracked. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store in airtight container for up to 1 week.

      reviews

      Review This Recipe

      nutrition

      Nutrition Facts

      Serving Size: 32 cookies

      Servings Per Recipe: 0

        *Percent Daily Values are based on a 2,000 calorie diet.

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