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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
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How to Make Steak and Potato Kabobs

If you are looking for a way to mix up your normal presentation of steak we have the recipe for you. These steak and potato kabobs are a great lunch or dinner for your meat and potato lover.

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.


  • 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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