Skip to Content
Menu

Tortellini in Basil-Balsamic Vinaigrette

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Oct 19, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Crisp carrots, broccoli and tender pasta are blended with a dressing that lends a little sweetness to this savory side or meatless main dish.

Tortellini in Basil-Balsamic Vinaigrette

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 package (9 oz) refrigerated tricolor cheese-filled tortellini
  • 1/4 cup balsamic or cider vinegar
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 2 tablespoons olive or vegetable oil
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 medium carrot, sliced (1/2 cup)
  • 2 cups broccoli florets
  • 2 medium green onions, sliced (2 tablespoons)

Instructions

  • Step 
    1
    Cook and drain tortellini as directed on package. Rinse with cold water; drain.
  • Step 
    2
    In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended. Stir in carrot, broccoli, onions and tortellini until coated.

Nutrition

190 Calories
12 g Total Fat
6 g Protein
16 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
110
Total Fat
12 g
Saturated Fat
3 g
Cholesterol
55 mg
Sodium
130 mg
Potassium
270 mg
Total Carbohydrate
16 g
Dietary Fiber
2 g
Protein
6 g
% Daily Value*:
Vitamin A
72%
72%
Vitamin C
72%
72%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved