Summer Tortellini Salad
Recipe: #4719
February 22, 2012
Categories: Salads, Vegetable Salad, Tomato, Picnic, Potluck, Diabetic Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Fresh Tomatoes, Whole Wheat Pasta, more
"For best presentation, make this in a glass bowl; it's very pretty. Another one that can serve as a main dish if it's too hot to cook, but is always popular at potlucks and picnics as a side salad."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (102.5 g)
- Calories 236.3
- Total Fat - 12.6 g
- Saturated Fat - 2 g
- Cholesterol - 6.4 mg
- Sodium - 95.7 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 3.8 g
- Sugars - 1.6 g
- Protein - 11.4 g
- Calcium - 131.9 mg
- Iron - 1.7 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring 4 quarts water to a boil; add tortellini and 1 tablespoon oil and cook, stirring frequently, 8 minutes. Drain, rinse with cold water, and drain well.
Step 2
Combine all ingredients in a large bowl; cover and refrigerate at least 8 hours before serving.
Tips
- 4 quarts water (for cooking pasta)
- 1 tablespoon oil (for cooking pasta)