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Tortellini-Broccoli Salad

Pasta salad can be a whole new flavor experience each time you make it just by switching the veggies.

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars

3 Stars 29%

2 Stars

1 Stars 29%

Member Reviews ( 3 )

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Prep Time 20 min
Total Time 1 hr 20 min
Servings 4

Ingredients

Garlic Vinaigrette

1/4: cup cider or balsamic vinegar

1: tablespoon chopped fresh or 1 teaspoon dried basil leaves

2: tablespoons olive or vegetable oil

1/4: teaspoon paprika

1/8: teaspoon salt

1: clove garlic, finely chopped

Salad

1: package (7 ounces) cheese-filled tortellini

1: medium carrot, sliced (1/2 cup)

2: cups broccoli flowerets

2: medium green onions, sliced (2 tablespoons)

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Directions

1 In tightly covered container, shake all vinaigrette ingredients.
2 Cook and drain tortellini as directed on package. Rinse with cold water; drain.
3 In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.

EXPERT TIPS

Expert Tips

If you have leftover ham, chop it and add to make a main-meal salad!

Supermarket salad bars can be a real time-saver. Rather than chopping the vegetables yourself, why not buy already-sliced carrots, broccoli and onions from the salad bar? To save more time, use 1/3 cup purchased balsamic vinaigrette dressing or another vinaigrette dressing of your choice.

For brightly colored vegetables, blanch them by immersing in boiling water for a few seconds and then plunging into ice water to stop the cooking process.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 270mg; 270%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 60%;
Calcium: 8%;
Iron: 8%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 1/21/2011 12:09:38 PM REPORT ABUSE eganita said:

Rating:

I completely disagree with the reviewers below. If the above ingredients sound appetizing to you (I'm not sure why the one reviewer would even make this dish if he/she did not like the supposed "sour" taste of balsamic vinegar), then I am confident you will enjoy how the dish comes together. I enjoyed the nice crunch of the raw vegetables in the dish. Again, if you don't like raw broccoli, perhaps that's an indication you will not like it in this dish... Overall, I thought the dish had a very nice flavor and a nice combination of textures. It was easy to make too, which was really great for me. I will definitely make it again. I may try cooking the vegetables sometime, but I am concerned they might get a little soggy in the balsamic mixture.

This reply was: Helpful Inspiring

Posted 2/7/2010 2:49:21 PM REPORT ABUSE MSartiano said:

Rating:

This was not good. The raw broccoli tasted horrible in the dressing and the smell was bad too. The dressing was just not what I thought it would be. Too strong. Family did not enjoy either.

This reply was: Helpful Inspiring

Posted 7/12/2007 8:57:15 AM REPORT ABUSE patbal said:

Rating:

Sorry, but this just did not impress me. The balsamic vinegar dressing was absorbed by the tortellini so it took on a brown color. The broccoli also took on a brown color as well as did the carrots after sitting for awhile. I love balsamic vinegar but it really tasted too sour for me. If we first eat with our eyes, this would turn anyone off.

This reply was: Helpful Inspiring