Tortellini in Basil-Balsamic Vinaigrette

Tortellini in Basil-Balsamic Vinaigrette

Crisp carrots, broccoli and tender pasta are blended with a dressing that lends a little sweetness to this savory side or meatless main dish.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

1
package (9 oz) refrigerated tricolor cheese-filled tortellini
1/4
cup balsamic or cider 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
1
medium carrot, sliced (1/2 cup)
2
cups broccoli florets
2
medium green onions, sliced (2 tablespoons)
  1. Cook and drain tortellini as directed on package. Rinse with cold water; drain.
  2. In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended. Stir in carrot, broccoli, onions and tortellini until coated.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Pungently sweet and dark in color, balsamic vinegar gets its characteristics from a long aging process in wooden barrels.
Time Saver
Try a bottled balsamic vinaigrette if you don't have time to make this dressing from scratch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 3 g,),
  • Cholesterol 55 mg;
  • Sodium 130 mg;
  • Total Carbohydrate 16 g
    • (Dietary Fiber 2 g,
  • Protein 6 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Lean Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.