Fruity Tortellini Salad Recipe

2 1 1
Fruity Tortellini Salad Recipe
Fruity Tortellini Salad Recipe photo by Taste of Home
Publisher Photo

Fruity Tortellini Salad Recipe

Read Reviews
2 1 1
Publisher Photo
Being from Vermont, the nation's leading maple syrup-producing state, I use pure maple syrup for a special sweet taste. By adding chicken, this salad can be a light main course. — Vicky McClain, St. Albans, Vermont
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium grapefruit, peeled and sectioned
  • 1 medium lemon, peeled and sectioned
  • 2 kiwifruit, peeled and sliced
  • 1 cup halved seedless red grapes
  • 2 cups cubed cooked chicken, optional
  • 1/2 cup maple syrup
  • 1/2 cup orange juice
  • 1/2 cup cashews

Directions

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, fruit and chicken if desired.
In a small bowl, whisk the syrup and orange juice; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with cashews just before serving. Yield: 6-8 servings.
Originally published as Fruity Tortellini Salad in Country Extra September 2002, p51

Nutritional Facts

1 cup: 279 calories, 8g fat (2g saturated fat), 14mg cholesterol, 188mg sodium, 48g carbohydrate (29g sugars, 3g fiber), 7g protein.

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium grapefruit, peeled and sectioned
  • 1 medium lemon, peeled and sectioned
  • 2 kiwifruit, peeled and sliced
  • 1 cup halved seedless red grapes
  • 2 cups cubed cooked chicken, optional
  • 1/2 cup maple syrup
  • 1/2 cup orange juice
  • 1/2 cup cashews
  1. Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, fruit and chicken if desired.
  2. In a small bowl, whisk the syrup and orange juice; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with cashews just before serving. Yield: 6-8 servings.
Originally published as Fruity Tortellini Salad in Country Extra September 2002, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFruity Tortellini Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
grannygourmet User ID: 3148826 112494
Reviewed Jun. 13, 2010

"This was a very disappointing dish. It look delicious and I like all the ingredients so I had high expectations. Unfortunately, the result was not as expected. The dressing is very thin and sinks to the bottom of the dish, leaving the salad watery and rather bland."

Loading Image