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Tortellini Salad with Garden Vegetables

Ingredients
  Tortellini 1 Pound (Frozen / Refrigerated)
  Bell pepper 1⁄2 , diced (Yellow / Red Colored)
  Zucchini 1 Small, cut into thin sticks
  Frozen peas 1 Cup (16 tbs), thawed
  Red onion 1⁄2 Small, chopped with a food chopper
  Creamy italian salad dressing 3⁄4 Cup (12 tbs)
Directions

Cook tortellini according to package directions just until tender.
Drain, rinse under cold running water and drain again.
Transfer to Classic 2-Qt Batter Bowl.
Cut bell pepper and zucchini as indicated with 5-inch Self-Sharpening Utility Knife.
Add remaining ingredients and toss well with 3-Way Tongs.
Serve at room temperature or chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Healthy

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4.246665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2241 Calories from Fat 874

% Daily Value*

Total Fat 97 g149.6%

Saturated Fat 22.9 g114.3%

Trans Fat 0 g

Cholesterol 190.5 mg63.5%

Sodium 3245.2 mg135.2%

Total Carbohydrates 267 g89%

Dietary Fiber 17.9 g71.8%

Sugars 29.5 g

Protein 77 g154.4%

Vitamin A 79.3% Vitamin C 197.7%

Calcium 88% Iron 53.4%

*Based on a 2000 Calorie diet

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Tortellini Salad With Garden Vegetables Recipe