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Antipasto Tortellini and Tomato Salad

Betty Crocker Kitchens
Updated Oct 19, 2010
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Pasta salad is dinner-ready in less than 30 minutes.

Antipasto Tortellini and Tomato Salad

  • Prep Time 10 min
  • Total 20 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 cup drained Giardiniera vegetable mix (from 12-oz jar)
  • 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
  • 3 plum (Roma) tomatoes, coarsely chopped (1 cup)
  • 4 medium green onions, sliced (1/4 cup)
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup balsamic vinaigrette dressing

Instructions

  • Step 
    1
    Cook and drain tortellini as directed on package. Rinse with cold water; drain.
  • Step 
    2
    Cut up large pieces in Giardiniera vegetable mix. In large bowl, mix tortellini, vegetable mix and remaining ingredients except dressing. Add dressing; toss to coat. Serve immediately, or refrigerate up to 2 hours.

Nutrition

330 Calories
13g Total Fat
12g Protein
41g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
110
Total Fat
13g
19%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
460mg
19%
Potassium
360mg
10%
Total Carbohydrate
41g
14%
Dietary Fiber
6g
24%
Sugars
8g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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