Tortellini, Fennel And Tomato Salad


Course : Pasta Salads
Serves: 1
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Ingredients:


9 ounce refrigerated verdi rainbow cheese tortellini

4 bunches green onions with tops -- sliced

1 small fennel bulb -- trimmed, quartered and sliced

2 1/4 ounce sliced ripe olives -- drained

12 medium cherry tomatoes -- cut in half

2 tablespoons fresh chopped basil

1/4 cup italian parmesan and herb dressing

1/2 teaspoon salt or to taste
 

Preparation / Directions:


Cook the tortellini according to package directions. Drain and immediately place in a bowl of cold water to cool. Drain. Meanwhile, place onions, fennel, olives, tomatoes and basil in a salad bowl. Add tortellini, dressing and salt. Toss well. ADVANCE PREP: Salad may be refrigerated overnight. Serve slightly chilled or at room temperature. Prep Time: 10 minutes Cook Time: 5 minutes Makes: 4 to 6 servings

 

Nutritional Information:

115 Calories (kcal); 1g Total Fat; (7% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 140mg Sodium


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