Italian Tortellini-Vegetable Salad

Italian Tortellini-Vegetable Salad

Dinner ready in 25 minutes! Here’s a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

8

servings

1
package (9 oz) refrigerated cheese-filled tortellini
1
package (9 oz) refrigerated spinach-filled tortellini
2
cups small fresh cauliflower florets
2
cups small fresh broccoli florets
1
cup oil-packed julienne-cut sun-dried tomatoes (from 6.5-oz jar), drained
1/4
cup chopped red onion
1/4
cup chopped fresh parsley
1
medium yellow bell pepper, chopped
2
jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
1
bottle (8 oz) Italian dressing
  1. In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
  2. Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
  3. Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Makes 8 servings (1 1/2 cups each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 355
    • (Calories from Fat 205),
  • Total Fat 23g
    • (Saturated Fat 4g,),
  • Cholesterol 75mg;
  • Sodium 600mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 4g,
    • Sugars 8g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 1/2 Other Carbohydrate;
    • 1 Vegetable;
    • 1/2 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.