Italian Tortellini-Vegetable Salad

By á-17891

Ingredients

• 1 package (9 oz) refrigerated cheese-filled tortellini
• 1 package (9 oz) refrigerated spinach-filled tortellini
• 2 cups small fresh cauliflower florets
• 2 cups small fresh broccoli florets
• 1 cup oil-packed julienne-cut sun-dried tomatoes (from 6.5-oz jar), drained
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1 medium yellow bell pepper, chopped
• 2 jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
• 1 bottle (8 oz) Italian dressing

Details

Adapted from pillsbury.com

Preparation

Step 1

In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.


Nutrition Information:
1 Serving (1 Serving)Calories 355(Calories from Fat 205),Total Fat 23g(Saturated Fat 4g,),Cholesterol 75mg;Sodium 600mg;Total Carbohydrate 27g(Dietary Fiber 4g,Sugars 8g),Protein 10g;Percent Daily Value*:Exchanges:1 1/2 Starch;1 1/2 Other Carbohydrate;1 Vegetable;1/2 High-Fat Meat;4 Fat;Carbohydrate Choices:2 ;*Percent Daily Values are based on a 2,000 calorie diet.