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Carrot Tortellini Salad

Hasel King from Nacogdoches, Texas combines spinach tortellini and carrots to bring color and variety to this tasty chilled pasta recipe. Italian dressing and fragrant basil add lively flavor with minimal effort.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    7 servings

Ingredients

  • 1 package (9 ounces) refrigerated cheese-filled spinach tortellini
  • 1 package (9 ounces) refrigerated cheese-filled tortellini
  • 2 medium carrots, thinly sliced
  • 2/3 cup Italian salad dressing
  • 2 green onions, sliced
  • 8 to 12 small fresh basil leaves
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon pepper

Directions

  • Cook both types of tortellini according to package directions. Drain and rinse in cold water.
  • In a large bowl, combine tortellini and remaining ingredients. Cover and refrigerate for 2 hours before serving, stirring occasionally.
Nutrition Facts
1 cup: 328 calories, 15g fat (5g saturated fat), 33mg cholesterol, 702mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 12g protein.

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