Antipasto Tortellini Salad

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7 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Serving Size: 1 cup
  • Prep: 25 mins
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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 Kitchen
To tote:

Pack in an insulated container with ice packs.

Nutrition Facts (Antipasto Tortellini Salad)
    Per serving:
  • 340 kcal cal.,
  • 17 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 41 mg chol.,
  • 869 mg sodium,
  • 36 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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