italian tortellini-vegetable salad
From Pillsbury Fix It Fast.
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prep time
20 Min
cook time
15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 9-oz packages refrigerated cheese-filled tortellini
- 1 9-oz packages refrigerated spinach-filled tortellini
- 2 cups small fresh cauliflower florets
- 2 cups sall fresh broccoli florets
- 1 cup oil-packed sun-dried tomatoes, julienne cut, drained (from 6.5-oz jar)
- 1/4 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- 1 medium yellow bell pepper, chopped (1 cup)
- 2 6-oz jars marinated artichoke hearts, drained, coarsely chopped (reserve 1/4c liquid)
- 1 8-oz bottles italian salad dressing
How To Make italian tortellini-vegetable salad
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Step 1In 4-quart saucepan or Dutch oven, cook tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time.
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Step 2Drain; rinse with cold water to cool. Drain well.
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Step 3Meanwhile, in large bowl, combine tomatoes, onion, parsley, bell pepper and artichokes.
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Step 4Add cooked tortellini, cauliflower and broccoli to salad; stir gently to mix.
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Step 5Add salad dressing and reserved 1/4 cup artichoke liquid; toss to coat.
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Step 6Serve immediately, or cover and refrigerate until serving time.
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Step 71 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%
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