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Quick rainbow tortellini vegetable salad

Preparation time: 6 minutes
Cooking time: 8 minutes

2 cups frozen Italian-blend mixed vegetables
1 package (9 ounces or about 2 1/2 cups) refrigerated cheese rainbow tortellini
1 cup chopped green pepper
1/4 cup reduced-fat Italian salad dressing

Bring a large pot of water to a boil. Add frozen vegetables and cover, cooking for about 5 minutes. Add the tortellini and cook an additional 3 minutes, until tortellini and vegetables are tender. Meanwhile, place chopped green pepper in a salad bowl. Drain tortellini and vegetables and add to salad bowl. Cover with Italian salad dressing, toss thoroughly, and serve warm or chill until cool.

Yield: 7 servings
Serving size: 3/4 cup

Nutrition Facts

Per Serving:
  Calories: 127
  Carbohydrate: 20 g
  Protein: 6 g
  Fat: 2 g
  Saturated fat: 1 g
  Sodium: 308 mg
  Fiber: 2 g
 
  Exchanges per serving: 1 starch, 1 nonstarchy vegetable, 1/2 fat
  Carbohydrate choices: 1 1/2

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