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Italian Tortellini-Vegetable Salad

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Betty Crocker Kitchens
Updated Feb 3, 2011
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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.

Italian Tortellini-Vegetable Salad

  • Prep Time 25 min
  • Total 25 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
  • Step 
    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.

Nutrition

355 Calories
23g Total Fat
10g Protein
27g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
355
Calories from Fat
205
Total Fat
23g
35%
Saturated Fat
4g
20%
Cholesterol
75mg
25%
Sodium
600mg
25%
Total Carbohydrate
27g
9%
Dietary Fiber
4g
16%
Sugars
8g
Protein
10g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
64%
64%
Calcium
14%
14%
Iron
12%
12%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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