Antipasto Tortellini and Tomato Salad

Antipasto Tortellini and Tomato Salad

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

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Do-Ahead
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:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 460mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 12g;
Percent Daily Value*:
    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.
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