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Tortellini-Tuna Salad

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Tortellini-Tuna Salad
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Enjoy this cheesy pasta packed with tuna for dinner – ready in just 20 minutes!
Updated Sep 25, 2015

Ingredients

  • 1 (9-oz.) pkg. refrigerated cheese-filled tortellini
  • 1/2 cup fresh baby carrots, cut into 1/2-inch chunks
  • 1 (6-oz.) can albacore tuna in spring water, drained, flaked
  • 1 medium stalk celery, sliced (1/2 cup)
  • 1/2 cup purchased light or regular three-cheese ranch salad dressing

Steps

  • 1
    Cook tortellini to desired doneness as directed on package, adding carrots during last minute of cooking time. Drain; rinse with cold water. Drain well.
  • 2
    Meanwhile, in large bowl, combine all remaining ingredients.
  • 3
    Add cooked tortellini and carrots; mix well. Serve immediately, or cover and refrigerate until serving time.

Tips from the Betty Crocker Kitchens

  • tip 1
    If salad is packed in lunch bag, include ice pack to keep salad cold.

Nutrition

235 Calories, 12g Total Fat, 16g Protein, 16g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
235
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3g
15%
Cholesterol
65mg
22%
Sodium
510mg
21%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
5g
Protein
16g
% Daily Value*:
Vitamin A
64%
64%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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