Layers make this pasta salad look fancy, but it's actually fast and easy. Plus, it can be made ahead to bring to autumn get-togethers!
1 (9 oz.) pkg. spinach** tortellini**
1 pint grape tomatoes, halved
1 cucumber, thinly sliced
1 cup loosely packed fresh basil
1 (8 oz.) pkg. fresh mozzarella cheese, cubed and divided
1 medium red onion, thinly sliced
1 jar (12 oz.) roasted red peppers, drained and chopped
1 cup pitted black olives
1 lemon, zested and juiced
1/2 cup reduced-fat Italian dressing
Cook tortellini as package directs. Rinse and drain; set aside.
In trifle dish, layer grape tomatoes, cucumber slices, basil, 1/2 mozzarella cheese, onions, cooked tortellini and roasted red peppers. Top with black olives and remaining mozzarella.
In bowl, mix 2 Tbs. lemon juice, 1 tsp. lemon zest and dressing. Drizzle over salad. Chill until ready to serve.
Active time: 10 min.
Total time: 20 min.
Per serving: Cal. 320 Pro. 15g Carb. 31g Fiber 4g Sug. 7g
Chol. 52mg Sod. 702mg Total fat: 15g Sat. 7g Trans. 0g
Your life just got exponentially better and more stylish now you've signed up for our newsletter. Fabulousness awaits!