Ingredients
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1 (9 ounce) package spinach and cheese tortellini (such as Three Bridges® Tortellini)
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1 (4 ounce) jar pesto (such as Three Bridges® Pesto)
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¼ cup halved, seeded, and sliced English cucumber
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¼ cup halved cherry tomatoes
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¼ cup matchstick-sized pieces red onion
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½ cup chopped mache (lamb's lettuce)
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1 canning jar
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salt and ground black pepper to taste
Directions
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Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until they float to the top, 5 to 7 minutes. Drain water. Place in the refrigerator to cool, about 15 minutes.
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Layer pesto, cucumbers, tomatoes, onions, tortellini, and mache into the canning jar; season with salt and pepper.
Cook's Notes:
Romaine lettuce can be substituted for the mache.
The tortellini can be made ahead of time.
Ideally the heartier and heavier ingredients are layered on the bottom and the more delicate lighter ingredients are on the top.
Nutrition Facts (per serving)
719 | Calories |
39g | Fat |
67g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 719 | |
% Daily Value * | |
Total Fat 39g | 50% |
Saturated Fat 13g | 66% |
Cholesterol 76mg | 25% |
Sodium 1027mg | 45% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 6g | 20% |
Total Sugars 4g | |
Protein 29g | 58% |
Vitamin C 10mg | 11% |
Calcium 442mg | 34% |
Iron 2mg | 13% |
Potassium 287mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.