Tortellini-Vegetable Salad

This salad is a hearty main dish meal. The vinaigrette, with little oil, has few calories while allowing the flavors of the salad to come through.

Tortellini-Vegetable Salad Enlarge Image
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3 users rated this recipe an average rating of 3.0
Makes:
4 servings
Start to Finish:
20 mins
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Tortellini-Vegetable Salad

Ingredients
1
9 ounce package refrigerated cheese tortellini
6
cups torn mixed greens
1 1/2
cups sliced fresh mushrooms
1
medium yellow or red sweet pepper, cut into bite-size strips (1 cup)
1/4
cup snipped fresh basil
1/4
cup white wine vinegar or white vinegar
2
tablespoons water
2
tablespoons olive oil
2
teaspoons sugar
2
1/4
teaspoon ground black pepper
1/2
cup fat-free toasted garlic-and-onion croutons

Directions

  1. In a large saucepan, cook the tortellini according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
  2. In a large bowl, combine tortellini, mixed greens, mushrooms, sweet pepper, and basil.
  3. For dressing, in a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Pour over tortellini mixture; toss to coat.
  4. Divide the tortellini mixture among four serving bowls or plates. Top with the croutons. Makes 4 main-dish servings.

Nutrition Facts

(Tortellini-Vegetable Salad)
    Per serving:
  • 302 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 30 mg chol.,
  • 288 mg sodium,
  • 40 g carb.,
  • 2 g fiber,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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