Press enter to see results or esc to cancel.

Tortellini-Vegetable Salad recipe

A homemade vinaigrette that’s short onoil, but long on flavor, gives pasta and greens an appealingtang.

Recipe: Tortellini-VegetableSalad

1 (9-ounce) package refrigerated cheesetortellini
6 cups torn mixed greens
1 1/2 cups sliced fresh mushrooms
1 medium yellow or red sweet pepper, cut into bite-size strips(1 cup)
1/4 cup snipped fresh basil
1/4 cup white wine vinegar or white vinegar
2 tablespoons water
2 tablespoons olive oil
2 teaspoons granulated sugar
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1/2 cup fat-free toasted garlic-and-onion croutons

  • In a large saucepan, cook the tortelliniaccording to package directions, except omit oil and salt; drain.Rinse with cold water; drain.
  • In a large bowl, combine tortellini, mixedgreens, mushrooms, sweet pepper, and basil.
  • For dressing, in a screw-top jar, combinewhite wine vinegar, water, oil, sugar, garlic, and black pepper.Cover and shake well. Pour over tortellini mixture; toss to coat.
  • Divide the tortellini mixture among fourserving bowls or plates. Top with the croutons.

    Makes 4 main-dish servings.

    Nutritional facts per serving (1/4 of recipe):calories: 302, total fat: 12g, saturated fat: 2g, cholesterol:30mg, sodium: 288mg, carbohydrate: 40g, fiber: 2g, protein: 12g

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

    Italian Tortellini Vegetable Salad

    If the Tortellini-VegetableSalad recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment