Terrific Tortellini Salad

Bright colored vegetables added to cheese-filled tortellini make a satisfying yet low calorie meal that’s perfect for lunch.


  • 1  9  ounce package refrigerated light cheese tortellini or ravioli
  • 3   cups broccoli florets
  • 1   cup crinkle-cut or sliced carrots (2 medium)
  • 1/4  cup sliced green onions (2)
  • 1/2  cup bottled reduced-fat ranch salad dressing
  • 1   large tomato, chopped
  • 1   cup fresh pea pods, halved
  •  Milk (optional)
1. In a large saucepan cook pasta according to package directions. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold water. Drain again.
2. In a large bowl combine the cooked pasta mixture and green onions; drizzle with dressing. Gently toss to coat. Cover and chill for 2 to 24 hours.
3. Before serving, gently stir tomato and pea pods into pasta mixture. If necessary, stir in a little milk to moisten. Makes 8 main-dish servings.

One thought on “Terrific Tortellini Salad

  1. You can reduce the fat content of this recipe by substituting balsamic vinaigrette for the reduced-fat salad dressing.

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