• 4servings
  • 10minutes
  • 305calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 or 9 ounces frozen or refrigerated cheese-filled tortellini

  2. 1 1/2 cups broccoli florets

  3. 1 large carrot, thinly sliced

  4. 1/4 cup white wine vinegar

  5. 2 tablespoons olive oil

  6. 1 teaspoon dried Italian seasoning, crushed

  7. 1 teaspoon Dijon-style mustard

  8. 1/4 teaspoon ground black pepper

  9. 1/8 teaspoon garlic powder

  10. 1 medium red or yellow sweet pepper, cut into thin, bite-size strips

  11. fresh chives with blossoms

Instructions Jump to Ingredients ↑

  1. In a large saucepan cook tortellini according to package directions, except omit any oil or salt and add broccoli and carrot for the last 3 minutes of cooking. Drain tortellini and vegetables. Rinse with cold water; drain again.

  2. Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.

  3. In a large bowl combine the tortellini mixture and sweet pepper. Shake dressing. Pour over tortellini mixture; toss gently to coat.

  4. To serve, divide among 4 dinner plates. If desired, garnish with fresh chives.


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