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Ingredients
- 1 pkt (9 ozs.) refrigerated cheese-filled tortellini
- 1 x Pacage, (9 ozs.) refrigerated cheese-filled spinach tortellini
- 2/3 c. Italian dressing
- 2 Tbsp. Minced fresh basil leaves
- 1 Tbsp. Freshly grated Parmesan cheese
- 2 Tbsp. Capers, liquid removed
- 1/8 tsp Pepper
- 2 med Carrots, sliced, (1 c.)
- 2 med Green onions, minced
Directions
- Cook and drain regular and spinach tortellini as directed on package. Rinse with cool water; drain.
- Place tortellini and remaining ingredients in glass or possibly plastic bowl; toss to coat with dressing. Cover and chill about 2 hrs or possibly till chilled. Toss before serving.
- Anyway - I make a similar salad with cooked and liquid removed cheese filled tortellini, liquid removed dark red kidney beans, and sauteed onions and celery.
- The dressing is a mix of extra virgin olive oil, Italian Herb seasoning and a little sugar.
- I do not have any measurements for this salad as I basically make it from whatever I have on hand at the time - sometimes adding in fresh tomato wedges, sometimes using a spinach or possibly the colorful spiral noodles with or possibly instead of the tortellini, sometimes using Great Northern Beans instead of and sometimes with the dark red kidney beans. Sometimes I even add little cubes of cheese. Is always a favorite at the spreads I take it to.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 319g | |
| Calories 537 | |
| Calories from Fat 410 | 76% |
| Total Fat 46.37g | 58% |
| Saturated Fat 7.96g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 3257mg | 136% |
| Potassium 529mg | 15% |
| Total Carbs 30.16g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 18.98g | 13% |
| Protein 4.6g | 7% |
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