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Tortellini-Broccoli Salad

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By Betty Crocker Kitchens
Updated Nov 4, 2008
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Pasta salad can be a whole new flavor experience each time you make it just by switching the veggies.

Tortellini-Broccoli Salad

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 4
  • Ingredients 10
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Ingredients

Garlic Vinaigrette

  • 1/4 cup cider or balsamic 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

Salad

  • 1 package (7 ounces) cheese-filled tortellini
  • 1 medium carrot, sliced (1/2 cup)
  • 2 cups broccoli flowerets
  • 2 medium green onions, sliced (2 tablespoons)

Instructions

  • Step 
    1
    In tightly covered container, shake all vinaigrette ingredients.
  • Step 
    2
    Cook and drain tortellini as directed on package. Rinse with cold water; drain.
  • Step 
    3
    In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.

Nutrition

250 Calories
11g Total Fat
8g Protein
29g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
270mg
11%
Potassium
200mg
6%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
12%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
60%
60%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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