Rating: 3 stars
2 Ratings
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  • 5 star values: 1

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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
3 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

304 calories; calories from fat 0%; fat 16.2g; saturated fat 4.7g; mono fat 4g; poly fat 6.2g; protein 11.2g; carbohydrates 29.7g; fiber 2.2g; cholesterol 28mg; iron 0.6mg; sodium 876mg; calcium 82mg.
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