Diabetic Cooking

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 calories, Carbohydrates: 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.

Sharon Palmer is a registered dietitian and freelance food and nutrition writer.