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Antipasto Tortellini Salad
Ingredients
- 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.
From the Test KitchenTo tote:
- Pack in an insulated container with ice packs.
Nutrition Facts
(Antipasto Tortellini Salad)
- Servings Per Recipe 4,
- cal. (kcal) 340,
- Fat, total (g) 17,
- chol. (mg) 41,
- sat. fat (g) 4,
- carb. (g) 36,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 14,
- vit. A (IU) 97,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 869,
- Potassium (mg) 257,
- calcium (mg) 182,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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