Tortellini Salad Recipe

"I got this recipe a while ago in a TOH magazine. It is so delicious and filling. Give at least an hour in the fridge to blend flavors, but not overnight because the pasta will absorb too much of the dressing and then be dry."

Original is 9 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

1 package (19 ounce) frozen cheese tortellini
2 cups fresh broccoli, cut into florets
1 sweet red bell pepper, chopped

1/2 cup stuffed pimento olives (halved)
Reduced-fat red wine vinigrette (3/4 cup)
1/2 teaspoon salt

Nutritional

Serving Size: 1 (130.6 g)
Calories 206.2
Total Fat - 12.5 g
Saturated Fat - 7.8 g
Cholesterol - 37.7 mg
Sodium - 645.2 mg
Total Carbohydrate - 3.8 g
Dietary Fiber - 1 g
Sugars - 1.2 g
Protein - 19.2 g
Calcium - 623 mg
Iron - 0.6 mg
Vitamin C - 35.3 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Cook tortellini according to package directions. Drain and rinse in cold water.

Step 2

In a large bowl mix tortellini, broccoli florets, peppers and olives.

Step 3

Drizzle with dressing and salt and combine mixture well to make sure everything is coated. Cover and refrigerate until ready to serve.

Tortellini Salad