Recipe Details
Ingredients
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1(16 ounce) packagerefrigerated cheese tortellini
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1(6.5 ounce) jarmarinated artichoke hearts, drained and chopped
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6ouncesmozzarella cheese, diced
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4ouncessliced pepperoni, quartered
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1(2.25 ounce) cansliced black olives
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2green onions, sliced
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⅓cupextra-virgin olive oil
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1 ½tablespoonsbalsamic vinegar
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1 ½tablespoonsdistilled white vinegar
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1teaspoondried Italian herb seasoning
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salt and black pepper to taste
Cooking Directions
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Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
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While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
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Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions. Pour dressing over top and toss until well combined. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories415 | |
% Daily Value * | |
Total Fat 26g |
33% |
Saturated Fat 8g |
41% |
Cholesterol 53mg |
18% |
Sodium 729mg |
32% |
Total Carbohydrate 30g |
11% |
Dietary Fiber 3g |
9% |
Total Sugars 2g |
|
Protein 17g |
34% |
Vitamin C 6mg |
7% |
Calcium 183mg |
14% |
Iron 1mg |
4% |
Potassium 73mg |
2% |
* 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.
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