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Easy Tortellini Vegetable Salad

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By Betty Crocker Kitchens
Updated Sep 13, 2016
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A quick and easy pasta salad, made with mixed vegetables.

Easy Tortellini Vegetable Salad

  • Prep Time 25 min
  • Total 25 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 package (9 oz) refrigerated spinach-filled tortellini
  • 1 bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1 medium red bell pepper, chopped
  • 1 serrano chile, seeded, chopped
  • 1 jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved
  • 1 tablespoon lemon juice

Instructions

  • Step 
    1
    In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
  • Step 
    2
    Cook frozen vegetables as directed on bag; cool.
  • Step 
    3
    In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.

Nutrition

190 Calories
6g Total Fat
8g Protein
25g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
470mg
20%
Potassium
230mg
7%
Total Carbohydrate
25g
8%
Dietary Fiber
6g
25%
Sugars
5g
Protein
8g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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