Pasta salad is dinner-ready in less than 30 minutes.
package (9 oz) refrigerated cheese-filled tortellini
cup drained Giardiniera vegetable mix (from 12-oz jar)
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
plum (Roma) tomatoes, coarsely chopped (1 cup)
medium green onions, sliced (1/4 cup)
tablespoons chopped fresh parsley
cup balsamic vinaigrette dressing
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.