Garden Vegetable Tortellini Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 165.6
- Total Fat: 3.4 g
- Cholesterol: 18.1 mg
- Sodium: 388.4 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.9 g
- Protein: 6.8 g
View full nutritional breakdown of Garden Vegetable Tortellini Salad calories by ingredient
Number of Servings: 10
Ingredients
-
Tortellini, pasta with cheese filling, 4 cup (remove)
Red Ripe Tomatoes, 2 cup cherry tomatoes (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
Garlic, 1 clove (remove)
*Balsamic Vinegar, 4 tbsp (remove)
Granulated Sugar, 2 tsp (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tsp (remove)
Basil, 2 tbsp (remove)
Sweet Corn, Fresh, .75 cup (remove)
Directions
Directions:
1. Cook tortellini al dente per instructions on packaging; rinse & drain. I boiled the tortellini for about 5-8 minutes until tender and then drained pasta water and cooled tortellini completely by rinsing with cold water for a few minutes.
2. Boil corn for 5-8 minutes until slightly tender and remove kernels from cob. Slice tomatoes, chop onion and pepper, and mince garlic. Combine vegetables with basil, salt, and pepper.
3. Combine vegetable & herb mixture with cool, cooked tortellini pasta. Add balsamic vinegar and sugar; stir to combine. You should taste test here to see if your preference is to add any additional flavoring and/or seasonings.
4. Serve cold. Makes ten 1 cup servings.
Serving Size: Makes 10 Servings (about 1/2 - 3/4 cup per serving)
Number of Servings: 10
Recipe submitted by SparkPeople user APATRICIAO521.
1. Cook tortellini al dente per instructions on packaging; rinse & drain. I boiled the tortellini for about 5-8 minutes until tender and then drained pasta water and cooled tortellini completely by rinsing with cold water for a few minutes.
2. Boil corn for 5-8 minutes until slightly tender and remove kernels from cob. Slice tomatoes, chop onion and pepper, and mince garlic. Combine vegetables with basil, salt, and pepper.
3. Combine vegetable & herb mixture with cool, cooked tortellini pasta. Add balsamic vinegar and sugar; stir to combine. You should taste test here to see if your preference is to add any additional flavoring and/or seasonings.
4. Serve cold. Makes ten 1 cup servings.
Serving Size: Makes 10 Servings (about 1/2 - 3/4 cup per serving)
Number of Servings: 10
Recipe submitted by SparkPeople user APATRICIAO521.
