Mediterranean Pasta Salad

Oxmoor House
This satisfying pasta salad features three-cheese tortellini, which comes in a variety of flavors. Try either the chicken or mushroom version for a different variation. Freeze leftover tortellini in a zip-top plastic bag to use later in a soup or side dish.

Yield:

3 servings (serving size: 1 1/3 cups)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 304
Caloriesfromfat 0.0 %
Fat 16.2 g
Satfat 4.7 g
Monofat 4 g
Polyfat 6.2 g
Protein 11.2 g
Carbohydrate 29.7 g
Fiber 2.2 g
Cholesterol 28 mg
Iron 0.6 mg
Sodium 876 mg
Calcium 82 mg

Ingredients

1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini
1 quart water
1/4 pound asparagus spears, trimmed
1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces
1 ounce Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup)
6 drained canned quartered artichoke hearts
8 grape tomatoes
8 pitted kalamata olives
2 thin slices prosciutto, cut crosswise into strips (about 1 ounce)
1 tablespoon chopped fresh basil
3 tablespoons light balsamic vinaigrette

Preparation

1. Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.

2. While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently.

Choice ingredient

Prosciutto (pro-SHOO-toh), also known as Parma ham, is a salt-cured ham that is typically sliced thin and often eaten raw or lightly cooked, making it perfect to use in quick-cooking recipes. A little prosciutto offers a powerful punch of flavor in this dish, so you'll only need to use a small amount.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010