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italian tortellini-vegetable salad

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

From Pillsbury Fix It Fast.

yield 8 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For italian tortellini-vegetable salad

  • 1 9-oz pkg
    refrigerated cheese-filled tortellini
  • 1 9-oz pkg
    refrigerated spinach-filled tortellini
  • 2 c
    small fresh cauliflower florets
  • 2 c
    sall fresh broccoli florets
  • 1 c
    oil-packed sun-dried tomatoes, julienne cut, drained (from 6.5-oz jar)
  • 1/4 c
    red onion, chopped
  • 1/4 c
    fresh parsley, chopped
  • 1 md
    yellow bell pepper, chopped (1 cup)
  • 2 6-oz jar
    marinated artichoke hearts, drained, coarsely chopped (reserve 1/4c liquid)
  • 1 8-oz bottle
    italian salad dressing

How To Make italian tortellini-vegetable salad

  • 1
    In 4-quart saucepan or Dutch oven, cook tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time.
  • 2
    Drain; rinse with cold water to cool. Drain well.
  • 3
    Meanwhile, in large bowl, combine tomatoes, onion, parsley, bell pepper and artichokes.
  • 4
    Add cooked tortellini, cauliflower and broccoli to salad; stir gently to mix.
  • 5
    Add salad dressing and reserved 1/4 cup artichoke liquid; toss to coat.
  • 6
    Serve immediately, or cover and refrigerate until serving time.
  • 7
    1 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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