Whoever invented refrigerated cheese tortellini, we salute you! It's what makes this awesome antipasto-style salad a breeze to prepare.
What You Need
Original recipe yields 10 servings
3 cups refrigerated cheese tortellini, cooked, rinsed until cooled
2 tomatoes, chopped
1 cup drained canned artichoke hearts, chopped
1 green pepper, chopped
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
1/2 cup thinly sliced fresh basil
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Sweet Balsamic Vinaigrette Dressing
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Let's Make It
Refrigerate 1 hour.
Substitute a chopped red pepper for the green pepper.
This dish is also great served hot. Just toss the hot cooked pasta with the remaining ingredients. Serve immediately.
Purchasing Fresh Tomatoes
Ripe tomatoes should be firm and free of any soft spots, bruises or signs of mold. They should have bright shiny skins, feel heavy for their size and boast a lovely fresh tomato fragrance.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 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.