Antipasto Tortellini Salad
Antipasto Tortellini Salad
Makes: 4 servings Serving size: 1 cup
Prep 25 mins
Category: Salad
Cuisine: Italian
Ingredients
1 package 9 ounce pkg refigerated cheese tortellini
1/2 cup chopped bottled roasted red sweet peppers
1 jar 6 oz marinated quartered artichoke heart s drained
1/4 cup sliced pitted ripe olive s
1 ounce genoa salami cut into thin strips
1 ounce provolone cubed
1/4 cup vinaigrette salad dressing
Directions
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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