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
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
-
Step1In 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.
-
Step2Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
-
Step3Add 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
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