Tender, cheese-filled tortellini puts a flavorful spin on ordinary pasta salad.
bags (19 oz each) frozen cheese-filled tortellini
cups broccoli florets
cups cherry tomatoes, each cut in half
tablespoons chopped fresh chives
cup reduced-fat coleslaw dressing
lb bacon, crisply cooked, crumbled
cup sunflower nuts
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, stir in bacon. Sprinkle with nuts.
Omit the chives from the recipe. Just before serving, garnish the top of the salad with thinly sliced rings of red onion.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.