italian tortellini-vegetable salad
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From Pillsbury Fix It Fast.
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yield
8 serving(s)
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For italian tortellini-vegetable salad
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1 9-oz pkgrefrigerated cheese-filled tortellini
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1 9-oz pkgrefrigerated spinach-filled tortellini
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2 csmall fresh cauliflower florets
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2 csall fresh broccoli florets
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1 coil-packed sun-dried tomatoes, julienne cut, drained (from 6.5-oz jar)
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1/4 cred onion, chopped
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1/4 cfresh parsley, chopped
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1 mdyellow bell pepper, chopped (1 cup)
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2 6-oz jarmarinated artichoke hearts, drained, coarsely chopped (reserve 1/4c liquid)
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1 8-oz bottleitalian salad dressing
How To Make italian tortellini-vegetable salad
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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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2Drain; rinse with cold water to cool. Drain well.
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3Meanwhile, in large bowl, combine tomatoes, onion, parsley, bell pepper and artichokes.
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4Add cooked tortellini, cauliflower and broccoli to salad; stir gently to mix.
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5Add salad dressing and reserved 1/4 cup artichoke liquid; toss to coat.
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6Serve immediately, or cover and refrigerate until serving time.
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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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