Colorful Tortellini Salad Recipe
- 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
- 1. 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.
- 2. 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.