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Mediterranean Pasta Salad

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By Betty Crocker Kitchens
Updated Mar 7, 2014
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Looking for dinner made using Progresso™ artichoke hearts? Then serve this delicious Mediterranean pasta salad packed with veggies – that’s ready in 20 minutes.

Mediterranean Pasta Salad

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

  • 1 package (9 oz) refrigerated rainbow three-cheese tortellini
  • 8 oz fresh asparagus spears, trimmed, cut into 2-inch pieces
  • 2/3 cup roasted red bell peppers (from a jar), cut into 1-inch pieces
  • 2 oz pepper Jack cheese, cut into 1/4-inch cubes (about 1/2 cup)
  • 1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
  • 18 grape tomatoes
  • 18 pitted kalamata olives
  • 4 thin slices prosciutto (about 2 oz), cut into strips
  • 2 tablespoons chopped fresh basil leaves
  • 6 tablespoons reduced-fat balsamic vinaigrette dressing

Instructions

  • Step 
    1
    Cook tortellini as directed on package, omitting salt and oil, and adding asparagus during last minute of cooking time; drain. Rinse with cold water to cool; drain.
  • Step 
    2
    In large bowl, toss remaining ingredients. Add tortellini and asparagus; toss gently.

Nutrition

290 Calories
12g Total Fat
14g Protein
32g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Total Fat
12g
0%
Saturated Fat
4g
0%
Sodium
1270mg
0%
Total Carbohydrate
32g
0%
Dietary Fiber
3g
0%
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Vegetable; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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