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Tortellini Salad with Garden Vegetables Recipe
|Tortellini||1 Pound (Frozen / Refrigerated)|
|Bell pepper||1⁄2 , diced (Yellow / Red Colored)|
|Zucchini||1 Small, cut into thin sticks|
|Frozen peas||1 Cup (16 tbs), thawed|
|Red onion||1⁄2 Small, chopped with a food chopper|
|Creamy italian salad dressing||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2241 Calories from Fat 874
% Daily Value*
Total Fat 97 g149.6%
Saturated Fat 22.9 g114.3%
Trans Fat 0 g
Cholesterol 190.5 mg
Sodium 3245.2 mg135.2%
Total Carbohydrates 267 g89%
Dietary Fiber 17.9 g71.8%
Sugars 29.5 g
Protein 77 g154.4%
Vitamin A 79.3% Vitamin C 197.7%
Calcium 88% Iron 53.4%
*Based on a 2000 Calorie diet
Drain, rinse under cold running water and drain again.
Transfer to Classic 2-Qt Batter Bowl.
Cut bell pepper and zucchini as indicated with 5-inch Self-Sharpening Utility Knife.
Add remaining ingredients and toss well with 3-Way Tongs.
Serve at room temperature or chilled.