Ingredients
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1 (9 ounce) package cheese tortellini
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1 small red bell pepper, julienned
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¾ cup broccoli florets, blanched
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⅓ cup shredded carrots
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⅓ cup pitted green olives
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1 clove garlic, chopped
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½ cup mayonnaise
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¼ cup prepared basil pesto
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¼ cup milk
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2 tablespoons grated Parmesan cheese
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1 tablespoon olive oil
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1 tablespoon distilled white vinegar
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1 bunch fresh spinach leaves
Directions
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Gather all ingredients.
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Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
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Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
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Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
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For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.
Nutrition Facts (per serving)
383 | Calories |
27g | Fat |
26g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 383 | |
% Daily Value * | |
Total Fat 27g | 35% |
Saturated Fat 6g | 31% |
Cholesterol 31mg | 10% |
Sodium 615mg | 27% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 11g | 22% |
Vitamin C 43mg | 48% |
Calcium 176mg | 14% |
Iron 2mg | 13% |
Potassium 458mg | 10% |
* 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.