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Fresh Vegetable and Tortelloni Pasta Salad

With tortelloni, asparagus, and baby spinach, this pasta salad is great for a picnic or a light weekday lunch. Serve it with Tomato and Basil Soup or with fresh fruit, such as watermelon or strawberries.

Prep: 1 minute; Cook: 12 minutes

Oxmoor House APRIL 2009

  • Yield: 3 servings (serving size: about 1 1/3 cups pasta salad, 1 tablespoon cheese, and 1 tablespoon nuts)
  • Cook time: 12 Minutes
  • Prep time: 1 Minute


  • 1 (9-ounce) package fresh rainbow five-cheese tortelloni (such as Monterey Pasta Company)
  • 2 cups (1-inch) sliced asparagus (about 1/2 pound)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 (6-ounce) package fresh baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons shaved fresh Parmesan cheese
  • 3 tablespoons pine nuts, toasted


1. Prepare tortelloni according to package directions, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain pasta and asparagus; rinse with cold water.

2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Add spinach, salt, and pepper; cook 2 minutes or until spinach wilts.

3. Combine pasta mixture and spinach mixture in a large bowl. Add lemon juice; toss gently to coat. Top servings evenly with cheese and nuts.

Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 39%
  • Fat: 18g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 19.3g
  • Carbohydrate: 44.6g
  • Fiber: 5.6g
  • Cholesterol: 48mg
  • Iron: 4.7mg
  • Sodium: 750mg
  • Calcium: 368mg