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Warm Tortellini and Vegetable Salad

Oxmoor House
Yield 4 servings (serving size: about 1 cup)
Despite its green color, pesto is a food many kids like when it's mixed with pasta. Pasta salads tossed with pesto also keep well in lunch bags. For younger kids, try substituting a whole-grain rotini or macaroni that's easier to eat.


  • 1 (9-ounce) package fresh three-cheese tortellini
  • Cooking spray
  • 1 teaspoon bottled minced garlic
  • 2 small zucchini, halved lengthwise and thinly sliced (about 2 cups)
  • 1 cup chopped plum tomato
  • 1 1/2 tablespoons commercial pesto
  • 1/8 teaspoon salt
  • 2 tablespoons preshredded fresh Parmesan cheese

Nutrition Information

  • calories 247
  • caloriesfromfat 0.0 %
  • fat 8 g
  • satfat 3 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 11.4 g
  • carbohydrate 33.1 g
  • fiber 2.7 g
  • cholesterol 28 mg
  • iron 1.5 mg
  • sodium 461 mg
  • calcium 145 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 tablespoons cooking liquid.

  2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Heavily coat pan with cooking spray. Add garlic and zucchini; sauté 5 minutes or until zucchini is tender. Remove pan from heat; add pasta and tomato to zucchini mixture, tossing gently.

  3. Combine reserved 2 tablespoons cooking liquid, pesto, and salt in a small bowl. Drizzle over pasta mixture, tossing gently to coat. Sprinkle with cheese.


  5. Young Chefs can:

  6. Measure thinly sliced zucchini

  7. Sprinkle cheese


  9. Older Chefs can:

  10. Help sauté zucchini with adult supervision

  11. Pour pesto mixture over pasta mixture