Refrigerated tortellini gives you a head start on this easy pasta salad. Toss with fresh basil and Parmesan to serve.
What You Need
Original recipe yields 12 servings
2 pkg. (9 oz. each) refrigerated cheese tortellini, uncooked
2 cups cut-up fresh green beans (2-inch lengths), blanched
1 can (15 oz.) cannellini beans, rinsed
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup KRAFT Italian Roasted Red Pepper Dressing
1/2 cup drained roasted red pepper strips
3 Tbsp. thinly sliced fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed on package, omitting salt. Rinse with cold water; drain.
Place pasta in large bowl. Add remaining ingredients; mix lightly.
Prepare salad as directed, omitting basil. Refrigerate up to 3 days. Stir in basil just before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 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.