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Tortellini-Vegetable Salad
Ingredients
-
1
9 ounce package refrigerated cheese tortellini
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6
cups torn mixed greens
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1 1/2
cups sliced fresh mushrooms
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1
medium yellow or red sweet pepper, cut into bite-size strips (1 cup)
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1/4
cup snipped fresh basil
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1/4
cup white wine vinegar or white vinegar
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2
tablespoons water
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2
tablespoons olive oil
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2
teaspoons sugar
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2
cloves garlic, minced
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1/4
teaspoon ground black pepper
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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)
- Servings Per Recipe 4,
- Calories 302,
- Protein (gm) 12,
- Carbohydrate (gm) 40,
- Fat, total (gm) 12,
- Cholesterol (mg) 30,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 288,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I lightly sauteed the fresh mushrooms in olive oil and a little garlic salt, cooled down before adding to recipe.
5/31/2011 10:26:47 AM Report Abuse