Print |

Text Size:

A

A

A

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.

More Salads & Dressings recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.