| 1 | package (9 oz) refrigerated cheese-filled tortellini |
| 1 | cup drained Giardiniera vegetable mix (from 12-oz jar) |
| 1 | can (15 oz) Progresso® dark red kidney beans, drained, rinsed |
| 3 | plum (Roma) tomatoes, coarsely chopped (1 cup) |
| 4 | medium green onions, sliced (1/4 cup) |
| 2 | tablespoons chopped fresh parsley |
| 1/2 | cup balsamic vinaigrette dressing |
Serve with...
Zesty Italian Sausages
Total Time:
25 min
| 1. | Cook and drain tortellini as directed on package. Rinse with cold water; drain.
|
| 2. | Cut up large pieces in Giardiniera vegetable mix. In large bowl, mix tortellini, vegetable mix and remaining ingredients except dressing. Add dressing; toss to coat. Serve immediately, or refrigerate up to 2 hours. |
|
| The Giardiniera vegetable mix is a combination of marinated vegetables that includes cauliflower, carrots, celery and bell pepper. Look for it near the pickles in the grocery store. |
|
| Cook the tortellini up to 24 hours in advance. Toss with a little vegetable oil, then cover and refrigerate until you're ready to make the salad. |
Nutrition Information:
330 ( 110); 13g ( 3g, 0g); 15mg; 460mg; 41g ( 6g, 8g); 12g 15%; 10%; 10%; 10% 1 1/2 ; 1 ; 0 ; 1 ; 2 3