Tortellini Salad Recipe

Tortellini Salad Recipe photo by Taste of Home

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Here’s a great meatless recipe with real Mediterranean flair that’s hearty enough to qualify as an entrée. Laced with a tart vinaigrette dressing and bursting with strips of sweet pepper, onion and zucchini, it’s also colorful enough to serve as a pretty side dish. Thanks to subscriber Stacey Mofle in Universal City, Texas for this tasty dish!

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Tortellini Salad Recipe

Prep/Total Time: 25 min.

Yield: 7 Servings

10 15 25

Ingredients

1 package (19 ounces) frozen cheese tortellini
1-1/2 cups julienned zucchini
1-1/2 cups julienned yellow summer squash
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
3/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1 cup julienned sweet red pepper
1/2 cup sliced red onion, halved
1 cup balsamic vinaigrette

Directions

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the zucchini, yellow squash and mushrooms in oil until crisp-tender. Stir in the garlic, Italian seasoning and pepper. Cook 1 minute longer or until garlic is tender.
Drain tortellini and rinse in cold water. Place in a large bowl; add the squash mixture, red pepper and onion. Drizzle with vinaigrette; toss to coat. Serve immediately or refrigerate. Serve with a slotted spoon. Yield: 7 servings.

Nutritional Facts 1 serving (1 cup) equals 261 calories, 13 g fat (3 g saturated fat), 12 mg cholesterol, 486 mg sodium, 30 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Tortellini Salad in Simple & Delicious May/June 2007, p52