Italian Tortellini-Vegetable Salad

Health score
18%
Italian Tortellini-Vegetable Salad
25 min.
8
519kcal

Suggestions


Welcome to a delightful culinary experience with our Italian Tortellini-Vegetable Salad! This vibrant dish is not only a feast for the eyes but also a celebration of flavors that will transport you straight to the heart of Italy. Perfect for any occasion, whether as a refreshing side dish, a light lunch, or even a satisfying main course, this salad is sure to impress your family and friends.

Imagine tender cheese and spinach-filled tortellini mingling with crisp, fresh vegetables like cauliflower, broccoli, and bell peppers, all tossed together in a zesty Italian dressing. The addition of sun-dried tomatoes and marinated artichoke hearts brings a burst of Mediterranean flair, while the fresh parsley adds a touch of brightness. With a preparation time of just 25 minutes, this dish is as quick to make as it is delicious.

Not only is this salad a treat for your taste buds, but it also offers a balanced nutritional profile, making it a guilt-free indulgence. With each serving packed with flavor and a satisfying mix of textures, it’s a dish that everyone will love. So, gather your ingredients and get ready to create a colorful, mouthwatering salad that will leave everyone asking for seconds!

Ingredients

  • oz cheese tortellini refrigerated
  • oz spinach tortellini refrigerated
  • cups cauliflower florets fresh
  • cups broccoli florets fresh
  • cup julienne-cut oil-packed sun-dried tomatoes drained (from 6.5-oz jar)
  • 0.3 cup onion red chopped
  • 0.3 cup parsley fresh chopped
  • medium bell pepper yellow chopped
  • 12 oz marinated artichoke drained coarsely chopped
  • oz salad dressing italian

Equipment

  • bowl
  • sauce pan

Directions

  1. In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
  2. Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
  3. Add tortellini, cauliflower and broccoli to salad; stir gently.
  4. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix.
  5. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts

Calories519kcal
Protein13.26%
Fat51.22%
Carbs35.52%

Properties

Glycemic Index
21.63
Glycemic Load
6.97
Inflammation Score
-8
Nutrition Score
21.505652261817%

Flavonoids

Apigenin
4.05mg
Luteolin
0.38mg
Isorhamnetin
0.25mg
Kaempferol
1.94mg
Myricetin
0.33mg
Quercetin
2.05mg

Nutrients percent of daily need

Calories:519.17kcal
25.96%
Fat:30.33g
46.67%
Saturated Fat:4.74g
29.63%
Carbohydrates:47.32g
15.77%
Net Carbohydrates:42.99g
15.63%
Sugar:6.37g
7.07%
Cholesterol:27.11mg
9.04%
Sodium:761.39mg
33.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.67g
35.34%
Vitamin C:72.42mg
87.79%
Vitamin K:73.73µg
70.21%
Manganese:0.8mg
40.23%
Magnesium:133.09mg
33.27%
Copper:0.63mg
31.6%
Folate:113.28µg
28.32%
Phosphorus:275.58mg
27.56%
Vitamin B5:2.61mg
26.11%
Iron:3.73mg
20.7%
Vitamin B6:0.4mg
19.83%
Calcium:178.72mg
17.87%
Vitamin A:872.14IU
17.44%
Fiber:4.33g
17.31%
Zinc:1.96mg
13.05%
Vitamin B3:2.19mg
10.97%
Vitamin B1:0.14mg
9.33%
Vitamin B2:0.15mg
8.59%
Potassium:243.08mg
6.95%
Vitamin E:0.83mg
5.56%
Selenium:1.36µg
1.94%