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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 4 servings |
||
| Calories 618 | ||
| Calories from Fat 333 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.0g | 56% | |
| Saturated Fat 8.9g | 44% | |
| Monounsaturated Fat 22.6g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 53mg | 17% | |
| Sodium 525mg | 21% | |
| Potassium 115mg | 3% | |
| Total Carbohydrate 54.6g | 18% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 1.7g | ||
| Protein 17.8g | 35% | |
Ingredients
- 1 lb tortellini (frozen, dried or fresh)
- 1/2 cup olive oil
- 2 tablespoons wine vinegar (red or white)
- fresh ground black pepper
- 1 pinch salt
- 1/4 cup parmesan cheese
- 1/2 teaspoon sugar
- 2 garlic cloves, minced
- assorted fresh vegetables (optional)
Directions
1
Cook the pasta until it’s al dente, don’t over cook it or the stuffing will fall out and the pasta will be mushy. While the pasta cooks, stir together all of the remaining ingredients. If you’re adding veggies that need a quick blanch before you toss them in, do that while the pasta cooks too. I added olives, but I wanted them to be nice and firm so I added them right before serving.2
When the pasta is done, drain it and rinse it in cold water. Let the pasta cool before you toss it with the dressing. Chill in the fridge for 2-24 hours, and allow the dish to come to room temperature before serving.
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Browse similar recipes by category
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Ravioli/Tortellini
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Kim127
On Oct 14, 2008
Good basic recipe. I would really cut down on the amount of olive oil, maybe 1/4 cup would do it. I didn't use the optional fresh veggies but did stir some black olives into DH's portion before serving. Made for the Fall 2008 PAC.
From: Susie D
On Sep 29, 2008
I found the dressing to be oily, but otherwise enjoyed the salad. I think it would also be helpful if the veggie suggestions were listed in the recipe so as to help less experienced cooks needing more direction. I used sliced black olives, green onions, shredded carrot, green pepper, and red peppers. I also added some oregano after tasting the salad. The garlic flavor did come through which we liked. Thank you for sharing your recipe and I hope you post more! Made for Fall 08 Pick A Chef.
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