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Italian Tortellini-Vegetable Salad
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Prep Time:
25 minutes
Total Time:
25 minutes
"Whip up a zesty Italian tortellini pasta salad in just 25 minutes, loaded with a variety of veggies for a perfect quick and delicious dinner."
Ingredients:
  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 package (9 oz) refrigerated spinach-filled tortellini
  • 2 cups small fresh cauliflower florets
  • 2 cups small fresh broccoli florets
  • 1 cup oil-packed julienne-cut sun-dried tomatoes (from 6.5-oz jar), drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1 medium yellow bell pepper, chopped
  • 2 jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
  • 1 bottle (8 oz) Italian dressing
Instructions:
  • In a large saucepan, cook tortellini according to package instructions, adding cauliflower and broccoli during the final minute of cooking. Rinse with cold water to cool and drain thoroughly.
  • In a large bowl, combine tomatoes, onion, parsley, bell pepper, and artichokes.
  • Combine tortellini, cauliflower, and broccoli with the salad greens, then gently toss. Pour in the dressing and reserved 1/4 cup artichoke liquid, and mix well. Serve immediately or refrigerate until ready to serve.

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