Italian Tortellini-Vegetable Salad

Italian Tortellini-vegetable Salad

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Vicki Butts (lazyme)


From Pillsbury Fix It Fast.


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 1 9-oz pkg
    refrigerated cheese-filled tortellini
  • 1 9-oz pkg
    refrigerated spinach-filled tortellini
  • 2 c
    small fresh cauliflower florets
  • 2 c
    sall fresh broccoli florets
  • 1 c
    oil-packed sun-dried tomatoes, julienne cut, drained (from 6.5-oz jar)
  • 1/4 c
    red onion, chopped
  • 1/4 c
    fresh parsley, chopped
  • 1 medium
    yellow bell pepper, chopped (1 cup)
  • 2 6-oz jar(s)
    marinated artichoke hearts, drained, coarsely chopped (reserve 1/4c liquid)
  • 1 8-oz bottle
    italian salad dressing

How to Make Italian Tortellini-Vegetable Salad


  1. In 4-quart saucepan or Dutch oven, cook tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time.
  2. Drain; rinse with cold water to cool. Drain well.
  3. Meanwhile, in large bowl, combine tomatoes, onion, parsley, bell pepper and artichokes.
  4. Add cooked tortellini, cauliflower and broccoli to salad; stir gently to mix.
  5. Add salad dressing and reserved 1/4 cup artichoke liquid; toss to coat.
  6. Serve immediately, or cover and refrigerate until serving time.
  7. 1 SERVING Calories 355 (Calories from Fat 205); Total Fat 23g (Saturated Fat 4g); Cholesterol 75mg; Sodium 600mg; Total Carbohydrates 27g (Dietary Fiber 4g); Sugars 8g; Protein 10g

    % Daily Value: Vitamin A 22%; Vitamin C 64%; Calcium 14%; Iron 12%

Printable Recipe Card

About Italian Tortellini-Vegetable Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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