Italian Tortellini-Vegetable Salad

A delicious pasta salad ready in just 25 minutes! Two types of tortellini and vegetables in Italian dressing make for a filling dinner.

  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 8

Ingredients

1
package (9 oz) refrigerated cheese-filled tortellini
1
package (9 oz) refrigerated spinach-filled tortellini
2
cups small fresh cauliflower florets
2
cups small fresh broccoli florets
1
cup oil-packed julienne-cut sun-dried tomatoes (from 6.5-oz jar), drained
1/4
cup chopped red onion
1/4
cup chopped fresh parsley
1
medium yellow bell pepper, chopped
2
jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
1
bottle (8 oz) Italian dressing
  • 1 In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
  • 2 Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
  • 3 Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    355
    (
    Calories from Fat
    205),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    600mg
    600%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    4g
    4%
      Sugars
    8g
    8%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    22%;
    Vitamin C
    64%;
    Calcium
    14%;
    Iron
    12%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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