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Easy Tortellini Vegetable Salad

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  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 8
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A quick and easy pasta salad, made with mixed vegetables.
by Qué Rica Vida Cocina
Updated Nov 2, 2016
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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

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.

Expert Tips

  • tip 1
    Cooked refrigerated filled ravioli can be used in place of the tortellini.

Nutrition Information

258.6 Calories, 5.0g Total Fat, 11.1g Protein, 44.2g Total Carbohydrate, 6.0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
258.6
Calories from Fat
50
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.
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