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Tortellini-Cauliflower Toss

TINA EVANS
Yield 4 servings (serving size: 2 cups)

Ingredients

  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 (9-ounce) package fresh cheese tortellini, uncooked
  • 4 cups small cauliflower florets
  • 3/4 cup diced red bell pepper
  • 8 cups torn spinach

Nutrition Information

  • calories 323
  • caloriesfromfat 29 %
  • fat 10.4 g
  • satfat 2.3 g
  • monofat 3.7 g
  • polyfat 1.5 g
  • protein 16.4 g
  • carbohydrate 44.1 g
  • fiber 8.8 g
  • cholesterol 29 mg
  • iron 4.3 mg
  • sodium 661 mg
  • calcium 157 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl; stir well with a wire whisk. Set aside.

  2. Cook tortellini in boiling water 5 minutes. Add cauliflower, and cook an additional 4 minutes. Drain and let cool.

  3. Combine tortellini mixture, bell pepper, and spinach in a large bowl. Add vinegar mixture; toss gently to coat.