Sunday, September 10, 2006

Broccoli Tortellini Salad



Broccoli Tortellini Salad
Serving Size: 6

1 cup Ragú Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce
3 tablespoons olive oil
2 tablespoons wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil
Salt and pepper to taste
2 cups fresh broccoli florets
1 pound fresh or frozen cheese tortellini -- cooked and drained
1 medium red bell pepper -- diced
1/2 cup diced Provolone cheese
1/2 cup black olives, sliced

To prepare dressing, thoroughly combine pasta sauce, olive oil, vinegar, parsley, basil, salt and pepper in a small bowl; set aside.
In a medium saucepan, lightly cook broccoli in boiling water, about 3 minutes. Drain and rinse under cold water. In a large bowl, combine broccoli with tortellini, red bell pepper and Provolone. Add dressing; toss to coat well. Serve chilled or at room temperature.
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Per Serving (excluding unknown items): 318 Calories; 14g Fat (39.7% calories from fat); 15g Protein; 33g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 396mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 471 0 0 0 0 0 2358 25005 0 1198

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