Cook and drain regular and spinach tortellini as directed on package. Rinse with cold water; drain. Place tortellini and remaining ingredients in glass or plastic bowl; toss to coat with dressing. Cover and refrigerate about 2 hours or until chilled. Toss before serving. Makes 6 servings at about 385 calories per serving Anyway - I make a similar salad with cooked and drained cheese filled tortellini, drained dark red kidney beans, and sauteed onions and celery. The dressing is a mixture of olive oil, Italian Herb seasoning and a little sugar. I dont have any measurements for this salad as I basically make it from whatever I have on hand at the time - sometimes adding in fresh tomato wedges, sometimes using a spinach or the colorful spiral noodles with or instead of the tortellini, sometimes using Great Northern Beans instead of and sometimes with the dark red kidney beans. Sometimes I even add in little cubes of cheese. Is always a favorite at the spreads I take it to. Posted to recipelu-digest by firstname.lastname@example.org on Mar 15, 1998
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 421 (80%)|
|Amt Per Serving||% DV|
|Total Fat 46.7g||62 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 5.5mg||2 %|
|Sodium 2721.3mg||94 %|
|Potassium 418.5mg||11 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 22.4g|
|Protein 5.2g||7 %|
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Calories per serving: 524
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