Terrific Tortellini Salad
Recipe from
Better Homes and Gardens
Bright colored vegetables added to cheese-filled tortellini make a satisfying yet low calorie meal that's perfect for lunch.
Servings:
8 main-dish servings
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Ingredients
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1 9-ounce packagerefrigerated light cheese tortellini or raviolisee savings
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3 cupsbroccoli floretssee savings
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1 cupcrinkle-cut or sliced carrots (2 medium)see savings
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1/4 cupsliced green onions (2)see savings
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1/2 cupbottled reduced-fat ranch salad dressingsee savings
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1 largetomato, choppedsee savings
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1 cupfresh pea pods, halvedsee savings
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Milk (optional)see savings
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Directions
1.
In a large saucepan cook pasta according to package directions. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold water. Drain again.
2.
In a large bowl combine the cooked pasta mixture and green onions; drizzle with dressing. Gently toss to coat. Cover and chill for 2 to 24 hours.
3.
Before serving, gently stir tomato and pea pods into pasta mixture. If necessary, stir in a little milk to moisten. Makes 8 main-dish servings.
Nutrition information
Per serving: Calories 145, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 17 mg, Sodium 344 mg, Carbohydrate 22 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 62%, Calcium 6%, Iron 6%. Exchanges: Vegetable 1.5, Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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