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Easy Tortellini Vegetable Salad

  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 8

Ingredients

1
package (9 oz) refrigerated cheese-filled tortellini
1
package (9 oz) refrigerated spinach-filled tortellini
1
bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
1/4
cup chopped red onion
1/4
cup chopped fresh parsley
1
medium red bell pepper, chopped
1
serrano chile, seeded, chopped
1
jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved
1
tablespoon lemon juice

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
258.6
Calories from Fat
50
% Daily Value
Total Fat
5.0g
8%
Saturated Fat
2.4g
12%
Trans Fat
0g
Cholesterol
26.8mg
9%
Sodium
359.7mg
15%
Potassium
542.7mg
16%
Total Carbohydrate
44.2g
15%
Dietary Fiber
6.4g
26%
Sugars
6.0g
Protein
11.1g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
55.90%
56%
Calcium
14.90%
15%
Iron
10.90%
11%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Cooked refrigerated filled ravioli can be used in place of the tortellini.

Directions

  • 1 In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
  • 2 Cook frozen vegetables as directed on bag; cool.
  • 3 In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.

A quick and easy pasta salad, made with mixed vegetables.

Rate and Comment

A quick and easy pasta salad, made with mixed vegetables.