Antipasto Tortellini and Tomato Salad

Pasta salad is dinner-ready in less than 30 minutes.

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 6

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

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
460mg
460%;
Total Carbohydrate
41g
41%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
10%;
Iron
10%;
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;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.