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Easy Tortellini Vegetable Salad
package (9 oz) refrigerated cheese-filled tortellini
package (9 oz) refrigerated spinach-filled tortellini
bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
cup chopped red onion
cup chopped fresh parsley
medium red bell pepper, chopped
serrano chile, seeded, chopped
jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved
tablespoon lemon juice
In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
Cook frozen vegetables as directed on bag; cool.
In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Cooked refrigerated filled ravioli can be used in place of the tortellini.
No nutrition information available for this recipe.
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