Thread: What would be a good side dish with tortellini?

Specifically 6-cheese tortellini

This is the dish - tortellini side da dish good a
hahahahahahahahah LMAO !

Sorry but I just got bored a moment back. Ahem... Try out these good links which I had used earlier for myself -
http://www.recipezaar.com/recipes/ravioli-tortellini,side-dishes
http://www.goodhousekeeping.com/recipefinder/tortellini-salad-1155?redir=http%3A%2F%2Fwww.goodhousekeeping.

CAPRESE SALAD

2-3 ripe tomatoes
1 ball fresh mozzarella cheese
fresh basil leaves, chopped
extra virgin olive oil and balsamic vinegar
Alternate slices of tomatoes & mozzarella cheese on a plate. Sprinkle with fresh chopped basil leaves; drizzle with olive oil & balsamic vinegar
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Antipasto Appetizer Salad
1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
1 jar (7 ounces) stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices

In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
Serve with baguette slices


Artichoke Orzo Pilaf
1 medium leek (white portion only), chopped
1 cup uncooked orzo pasta
2 tablespoons olive or canola oil
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 cup water
2 teaspoons Italian seasoning
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons grated Parmesan cheese
In a nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.



Baked Ratatouille
4 bacon strips, cut into 2-inch pieces
1 cup sliced onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant (about 1-1/4 pounds), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese
In a large skillet, cook the bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
Spread half into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.

Spinach salad.

salad with balsamic vinaigrette.

steamed broccoli, cauliflower, and/or carrots