Celebration Tortellini Salad

Stir up lively Italian flavors, and celebrate a crowd-size salad.

  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 11
  • servings 16

Ingredients

Salad

4
(9-oz.) pkg. refrigerated cheese-filled tortellini
3
(6-oz.) jars marinated artichoke hearts, drained, reserving liquid
1
(15-oz.) can small pitted ripe olives, drained
1
(7.25-oz.) jar roasted red bell peppers, drained, cut into thin strips
12
oz. salami, cut into 1/2-inch cubes
2
medium zucchini, quartered lengthwise, sliced (2 cups)

Dressing

1/4
cup balsamic or red wine vinegar
1/4
cup chopped fresh basil or 3 teaspoons dried basil leaves
1
teaspoon salt
1/4
teaspoon coarse ground black pepper
2
garlic cloves, minced
  • 1 In Dutch oven or large saucepan, cook tortellini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
  • 2 Meanwhile, coarsely chop artichoke hearts. In large bowl, combine artichoke hearts, cooked tortellini and all remaining salad ingredients; toss gently.
  • 3 In medium bowl, combine 3/4 cup of the reserved artichoke liquid and all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat. Cover; refrigerate 1 hour to blend flavors. If desired, garnish with shredded fresh Parmesan cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    410
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    1030mg
    1030%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    35%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 1 High-Fat Meat; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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