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Tortellini Salad

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  Olive oil 3 Tablespoon
  Sweet red peppers 2 Large, cored and seeded, 1 thinly sliced, 1 diced
  Yellow onions 2 Medium, thinly sliced
  Garlic 3 Clove (15 gm), minced
  Cheese tortellini/Meat tortellini 1 Pound
  Frozen green peas 1 Cup (16 tbs), thawed and drained
  Red wine vinegar 1 1⁄2 Tablespoon
  Basic chicken stock/Canned chicken broth 1⁄2 Cup (8 tbs)
  Whole unblanched almonds 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon

Heat 1 tablespoon of the oil in a 10-inch skillet over moderate heat for 1 minute.
Add the sliced pepper, onions, and garlic, cover, and cook for 15 minutes, stirring occasionally, or until mushy.
Meanwhile, cook the tortellini according to package directions.
About 1 minute before the tortellini is done, add the peas and diced pepper to the pot and cook, uncovered, for the final minute.
Drain, rinse well, and place in a large bowl.
Transfer the skillet mixture to a food processor or an electric blender, add the vinegar, stock, almonds, salt, and remaining 2 tablespoons oil, and puree for 1 minute or until smooth.
Add to the bowl and toss well to mix

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1941 Calories from Fat 735

% Daily Value*

Total Fat 84 g128.7%

Saturated Fat 14 g70.1%

Trans Fat 0 g

Cholesterol 143.5 mg47.8%

Sodium 2088.8 mg87%

Total Carbohydrates 240 g80%

Dietary Fiber 29 g116.1%

Sugars 26.4 g

Protein 63 g126.2%

Vitamin A 188.6% Vitamin C 659.1%

Calcium 58.1% Iron 70.5%

*Based on a 2000 Calorie diet

Tortellini Salad Recipe