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Antipasto Tortellini Salad

Makes: 4 servings
Serving size: 1 cup
Prep 25 mins
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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