Warm Tortellini Salad
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
cheese tortellini
fresh |
*
|
| 2 | cups |
broccoli florets
1 bunch |
|
| ½ | pound |
havarti cheese
cut in 1/4 inch cubes |
|
| 3 ½ | ounces |
roasted red bell peppers
thinly sliced |
|
| ½ | cup |
salad dressing, low-fat
dijon vinaigrette |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
cheese tortellini
fresh |
*
|
| 473 | ml |
broccoli florets
1 bunch |
|
| 226.8 | g |
havarti cheese
cut in 1/4 inch cubes |
|
| 101.2 | ml/g |
roasted red bell peppers
thinly sliced |
|
| 118 | ml |
salad dressing, low-fat
dijon vinaigrette |
* |
Directions
Cook the tortellini in a large pot of boiling water according to the package directions.
Add the broccoli for the last 5 min of cooking.
Combine cheese, peppers and dressing in bowl.
Drain pasta and broccoli.
Add to cheese and peppers.
