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Tortellini & Vegetable Vinaigrette
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Tortellini & Vegetable Vinaigrette

1 Hr(s) 20 Min(s)
20 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Perfect for a picnic, this pasta salad is brimming with colorful vegetables and zesty flavor.
What You Need
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10 servings
Original recipe yields 10 servings
1 pkg. (9 oz.) refrigerated cheese tortellini, uncooked
1 cup each thin red and yellow pepper strips
1/2 cup each small broccoli and cauliflower florets
1/4 cup chopped red onion s
1/2 cup KRAFT Red Wine Vinaigrette Dressing
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Let's Make It
1
Cook pasta as directed on package; drain. Rinse with cold water until cooled; drain well.
2
Combine remaining ingredients.
3
Refrigerate pasta and vegetable mixture, in separate containers, 1 hour.
4
Toss pasta with vegetable mixture just before serving.
Kitchen Tips
Tip 1
Note
The cooked pasta and vegetable mixture can be refrigerated (separately) up to 24 hours before combining just before serving.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 290mg
13%
Total Carbohydrates 15g
5%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 4g
8%
Vitamin A
10%
Vitamin C
60%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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