Robyn Webb’s Tasty Tortellini-To-Go Salad Recipe

Tortellini Salad

  1. Bring a medium-size pot of water to a boil. Cook the tortellini according to package directions, and during the final 3 minutes add the broccoli and carrots. Drain through a colander, rinse under cold water, then set aside to drain well.
  2. In a large mixing bowl combine the cooked tortellini, broccoli, and carrots with the tomato, scallions, and French dressing, Toss gently to coat, then stir in the cheese. Season with salt and pepper to taste, and serve immediately or refrigerate.
Serves: 8 Serving Size: 1/2 cup Preparation Time: 20 minutes
Cooking Time: 10 minutes
9 oz. reduced-fat cheese tortellini
1 cup broccoli florets
1 small carrot, peeled and sliced
1 medium-size ripe tomato, seeded and diced
2 scallions, trimmed and finely sliced
1/4 cup reduced-fat French dressing
1/4 cup reduced-fat cheddar cheese, diced
Salt and pepper to taste
Nutrition Per Serving
Calories: 131, Calories from fat: 38 Sodium: 297mg
Total Fat: 4g
Saturated Fat: 2g
Carbohydrate: 18g
Dietary Fiber: 1g
Sugars: 1g
Cholesterol: 18mg Protein: 7g

For more recipes, pick up my book “You Can Eat That!” at any bookstore or order it online by clicking the book below.

By: Robyn Webb

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