Garden Vegetable Tortellini Salad

Garden Vegetable Tortellini Salad

4 of 5 (1)
member ratings
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


    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)


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.

Member Ratings For This Recipe

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    Very Good
    Nice - 8/23/11