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Tortellini Salad Recipe
|Olive oil||3 Tablespoon|
|Sweet red peppers||2 Large, cored and seeded, 1 thinly sliced, 1 diced|
|Yellow onions||2 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Cheese tortellini/Meat tortellini||1 Pound|
|Frozen green peas||1 Cup (16 tbs), thawed and drained|
|Red wine vinegar||1 1⁄2 Tablespoon|
|Basic chicken stock/Canned chicken broth||1⁄2 Cup (8 tbs)|
|Whole unblanched almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1941 Calories from Fat 735
% Daily Value*
Total Fat 84 g128.7%
Saturated Fat 14 g70.1%
Trans Fat 0 g
Cholesterol 143.5 mg
Sodium 2088.8 mg87%
Total Carbohydrates 240 g80%
Dietary Fiber 29 g116.1%
Sugars 26.4 g
Protein 63 g126.2%
Vitamin A 188.6% Vitamin C 659.1%
Calcium 58.1% Iron 70.5%
*Based on a 2000 Calorie diet
Add the sliced pepper, onions, and garlic, cover, and cook for 15 minutes, stirring occasionally, or until mushy.
Meanwhile, cook the tortellini according to package directions.
About 1 minute before the tortellini is done, add the peas and diced pepper to the pot and cook, uncovered, for the final minute.
Drain, rinse well, and place in a large bowl.
Transfer the skillet mixture to a food processor or an electric blender, add the vinegar, stock, almonds, salt, and remaining 2 tablespoons oil, and puree for 1 minute or until smooth.
Add to the bowl and toss well to mix