Ingredients
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  • 1 9 ounce package refrigerated cheese tortellini
  • 1/2 cup chopped bottled roasted red sweet peppers
  • 1 6 ounce jar marinated quartered artichoke hearts, drained
  • 1/4 cup sliced pitted ripe olives
  • 1 ounce Genoa salami, cut into thin strips
  • 1 ounce provolone cheese, cubed
  • 1/4 cup bottled vinaigrette salad dressing
Directions
1. 
Cook tortellini according to package directions. Drain; place in large bowl. Stir in sweet peppers, artichoke hearts, olives, salami, and cheese. Add dressing; toss to coat. Divide among individual containers.

Storage

  • To tote:

    Pack in an insulated container with ice packs.

nutrition information

Per Serving: cal. (kcal) 340, Fat, total (g) 17, chol. (mg) 41, sat. fat (g) 4, carb. (g) 36, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 14, vit. A (IU) 97.18, vit. C (mg) 0.6, Thiamin (mg) 0.28, Riboflavin (mg) 0.29, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 869, Potassium (mg) 257, calcium (mg) 181.74, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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