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Tortellini toss

Preparation time: 20 minutes
Chilling time: 6 hours

 

1 package (9 ounces) refrigerated rainbow-herb, five-cheese tortellini
8 ounces fresh mushrooms, thickly sliced
5 ounces (approximately 1 cup) cherry or grape tomatoes, quartered
1 bottle (8 ounces) fat-free Italian dressing

Fill a 2-quart pot 2/3 full with water and bring to a boil. Add tortellini. Reduce heat to a gentle boil (to avoid breaking open tortellini), and cook, stirring occasionally, 6-7 minutes or until pasta is tender but firm. Drain tortellini, rinse with cool water, and drain well again.

In a large bowl, combine cooked tortellini, mushrooms, and tomatoes. Drizzle with dressing and toss to coat. Cover and refrigerate at least 6 hours to allow flavors to blend; toss twice during chilling to recoat tortellini.

Yield: 5 1/2 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 168
  Carbohydrate: 25 g
  Protein: 8 g
  Fat: 4 g
  Saturated fat: 2 g
  Sodium: 670 mg
  Fiber: 1 g
  Exchanges per serving: 1 1/2 starch, 1/2 vegetable,1 fat
  Carbohydrate choices: 2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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