Vegetable Tortellini Salad Food
TORTELLINI WITH FRESH VEGETABLES
Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
- Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
- Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
- Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg
MARINATED TORTELLINI AND VEGETABLE SALAD
I came across this recipe through Kraft Canada. Every time I serve this salad, I get compliments and hands out looking for the recipe!! lol I hope all of you that try will agree:)
Provided by Auntie TT
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Combine vegetables and olives; stir in dressing.
- Cover& marinate in fridge for several hours or overnight.
- Drain and reserve dressing.
- Toss together; pasta& vegetable mixture and parsley.
- Spoon veggie mix onto serving platter lined with lettuce or whatever greens you have on hand.
- Sprinkle with Feta cheese and Serve with reserved dressing.
Nutrition Facts : Calories 103.4, Fat 7.7, SaturatedFat 3.3, Cholesterol 16.7, Sodium 508, Carbohydrate 6.2, Fiber 2.3, Sugar 2.5, Protein 3.7
EASY TORTELLINI VEGETABLE SALAD
A quick and easy pasta salad, made with mixed vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
- Cook frozen vegetables as directed on bag; cool.
- 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.
Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
ITALIAN TORTELLINI-VEGETABLE SALAD
Dinner ready in 25 minutes! Here's a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
- Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
- Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 355, Carbohydrate 27 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 8 g
ITALIAN TORTELLINI-VEGETABLE SALAD
Found this in the Pillsbury e-zine, putting here for safekeeping! I always use my favorite homemade italian dressing or Good Seasons
Provided by CABarbieQue
Categories Low Cholesterol
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last minute of cooking time. Rinse with cold water to cool; drain well.
- Meanwhile, in a large bowl, mix tomatoes, onion, parsley and artichokes.
- Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
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