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Easy Tortellini Vegetable Salad

  • Prep 25 min
  • Total 25 min
  • Servings 8
  • Save
    409
  • Pinterest
    0
  • Print
    11
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A quick and easy pasta salad, made with mixed vegetables. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
470mg
20%
Potassium
230mg
7%
Total Carbohydrate
25g
8%
Dietary Fiber
6g
25%
Sugars
5g
Protein
8g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
10%
10%
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.

© 2017 ®/TM General Mills All Rights Reserved

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