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Carrot Tortellini Salad Recipe

Photo by: Taste of Home

Hasel King from Nacogdoches, Texas combines spinach tortellini and carrots to bring color and variety to this tasty chilled pasta recipe. Italian dressing and fragrant basil add lively flavor with minimal effort.

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7 Servings
Prep: 20 min. + chilling

Ingredients

1 package (9 ounces) refrigerated cheese-filled spinach tortellini
1 package (9 ounces) refrigerated cheese-filled tortellini
2 medium carrots, thinly sliced
2/3 cup Italian salad dressing
2 green onions, sliced
8 to 12 small fresh basil leaves
1 tablespoon grated Parmesan cheese
1/4 teaspoon pepper

Directions

Cook both types of tortellini according to package directions. Drain and rinse in cold water.
In a large bowl, combine tortellini and remaining ingredients. Cover and refrigerate for 2 hours before serving, stirring occasionally. Yield: 7 servings.

Nutrition Facts: 1 cup equals 328 calories, 15 g fat (5 g saturated fat), 33 mg cholesterol, 702 mg sodium, 37 g carbohydrate, 3 g fiber, 12 g protein.

Carrot Tortellini Salad published in Simple & Delicious March/April 2008, p51

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