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Easy Tortellini Vegetable Salad

 1 Ratings
1 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 8
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A quick and easy pasta salad, made with mixed vegetables.

Ingredients

1
package (9 oz) refrigerated cheese-filled tortellini
1
package (9 oz) refrigerated spinach-filled tortellini
1
bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
1/4
cup chopped red onion
1/4
cup chopped fresh parsley
1
medium red bell pepper, chopped
1
serrano chile, seeded, chopped
1
jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved
1
tablespoon lemon juice

Directions

  • 1 In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
  • 2 Cook frozen vegetables as directed on bag; cool.
  • 3 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.

Expert Tips

Cooked refrigerated filled ravioli can be used in place of the tortellini.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
258.6
Calories from Fat
50
% Daily Value
Total Fat
5.0g
8%
Saturated Fat
2.4g
12%
Trans Fat
0g
Cholesterol
26.8mg
9%
Sodium
359.7mg
15%
Total Carbohydrate
44.2g
15%
Dietary Fiber
6.4g
26%
Sugars
6.0g
Protein
11.1g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
55.90%
56%
Calcium
14.90%
15%
Iron
10.90%
11%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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