Italian Tortellini-Vegetable Salad

Health score
8%
Italian Tortellini-Vegetable Salad
25 min.
8
360kcal

Suggestions


Welcome to a delightful culinary experience with our Italian Tortellini-Vegetable Salad! This vibrant dish is not just a feast for the eyes but also a celebration of flavors and textures that will tantalize your taste buds. Perfectly suited for any occasion, whether as a refreshing side dish, a hearty starter, or a light snack, this salad is sure to impress your family and friends.

Imagine the colorful medley of fresh broccoli and cauliflower florets, combined with the rich, cheesy goodness of tortellini. The addition of marinated artichoke hearts and sun-dried tomatoes brings a burst of Mediterranean flair, while the crispness of red onion and the sweetness of yellow bell pepper add layers of flavor and crunch. Tossed together with a zesty Italian dressing, this salad is not only delicious but also packed with nutrients, making it a guilt-free indulgence.

Ready in just 25 minutes, this Italian Tortellini-Vegetable Salad is a quick and easy option for busy weeknights or a delightful dish to bring to potlucks and gatherings. With each bite, you’ll experience a harmonious blend of protein, healthy fats, and carbohydrates, making it a well-rounded meal that satisfies. So, roll up your sleeves and get ready to create a dish that will leave everyone asking for seconds!

Ingredients

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

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

Calories360kcal
Protein13.1%
Fat41.32%
Carbs45.58%

Properties

Glycemic Index
21.63
Glycemic Load
6.97
Inflammation Score
-8
Nutrition Score
14.251739128776%

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:360.28kcal
18.01%
Fat:16.77g
25.79%
Saturated Fat:3.38g
21.1%
Carbohydrates:41.62g
13.87%
Net Carbohydrates:36.49g
13.27%
Sugar:6.37g
7.07%
Cholesterol:27.11mg
9.04%
Sodium:796.99mg
34.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.96g
23.93%
Vitamin C:85.54mg
103.69%
Vitamin K:73.73µg
70.21%
Vitamin A:1032.06IU
20.64%
Fiber:5.13g
20.5%
Calcium:145.53mg
14.55%
Iron:2.57mg
14.26%
Potassium:434.86mg
12.42%
Folate:39.41µg
9.85%
Manganese:0.19mg
9.31%
Vitamin B6:0.18mg
9.02%
Magnesium:24.31mg
6.08%
Vitamin B2:0.1mg
5.95%
Copper:0.11mg
5.6%
Vitamin E:0.83mg
5.56%
Phosphorus:55.49mg
5.55%
Vitamin B3:0.97mg
4.86%
Vitamin B1:0.07mg
4.6%
Vitamin B5:0.4mg
4.02%
Selenium:1.77µg
2.53%
Zinc:0.34mg
2.28%