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Italian Tortellini-Vegetable Salad
Ingredients
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
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
Step-by-Step
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
About Italian Tortellini-Vegetable Salad
Originally
Posted: Mon, Nov 9, 2015
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