Tortellini with Roasted Red Pepper Dip Recipe

4.5 2 3
Tortellini with Roasted Red Pepper Dip Recipe
Tortellini with Roasted Red Pepper Dip Recipe photo by Taste of Home
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Tortellini with Roasted Red Pepper Dip Recipe

Read Reviews
4.5 2 3
Publisher Photo
Looking to add a dash of Christmas color to your appetizer mix? This unique, warm and savory treat sent in by Milford, New Hampshire’s Michelle Boucher is sure to be a hit with any hungry holiday crowd! TASTY TIP: To accent a festive holiday occasion, use green spinach tortellini for this hors d’oeuvre and serve with fancy, frilled party picks!
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (19 ounces) frozen cheese tortellini
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 3 garlic cloves, minced
  • 1/2 cup fat-free mayonnaise
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large zucchini, cut into strips

Directions

Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl.
Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip. Yield: 10 servings.
Originally published as Tortellini with Roasted Red Pepper Dip in Light & Tasty December/January 2007, p20

Nutritional Facts

1 each: 142 calories, 5g fat (2g saturated fat), 10mg cholesterol, 333mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

  • 1 package (19 ounces) frozen cheese tortellini
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 3 garlic cloves, minced
  • 1/2 cup fat-free mayonnaise
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large zucchini, cut into strips
  1. Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl.
  2. Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip. Yield: 10 servings.
Originally published as Tortellini with Roasted Red Pepper Dip in Light & Tasty December/January 2007, p20

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gpec24 User ID: 6444971 53195
Reviewed Jan. 9, 2012

"Very light and tasty!! I had several people ask for the recipe! I used more garlic than the recipe called for (by accident) but it didn't matter...people loved it. Then I made a batch following the recipe exactly...that was great too!!!"

MY REVIEW
testfrhkir1 User ID: 6322949 147048
Reviewed Jan. 9, 2012

"tasty dish"

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