Colorful Tortellini Salad Recipe

5 1
Colorful Tortellini Salad Recipe
Colorful Tortellini Salad Recipe photo by Taste of Home
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Colorful Tortellini Salad Recipe

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5 1
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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!
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 cup: 261 calories, 13g fat (3g saturated fat), 12mg cholesterol, 486mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 8g protein.

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

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