Dinner salads are ago-to at my house during summer. With nature’s bounty at its finest, they’re the perfect way to take advantage of all the freshness. And Pasta salads are one of my favorites. You can use any shape you like and toss it with all sorts of veggies. That’s why this Mediterranean Tortellini Toss recipe is so perfect. It’s ultra refreshing and so satisfying we know once you try it, you’ll want to add it to your dinner rotation.
Tortellini are ideal because the cheesy filling makes this dish extra hearty. We pop fresh peas and chard in with the pasta during the last minute of cooking. That’s all it takes to tenderize for a pop of brightness and crisp texture. Then, toss it together with baby spinach and crunchy radishes. Bottled dressing jazzed up with Mediterranean seasoning ties it together. Finally, top with Parmesan and pine nuts. Give it a go the send us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 (14 oz.) pkgs. frozen tricolor tortellini
- 1 cup prepared light Italian dressing
- 1 Tbs. Mediterranean-herb seasoning blend
- 6 cups sliced Swiss chard
- 4 cups baby spinach
- 1 cup frozen peas, thawed
- 1 cup sliced radishes
- ½ cup shaved Parmesan
- ¼ cup toasted pine nuts (optional)
Instructions
PrintPrepare tricolor tortellini according to package directions; rinse under cold water until cool. Drain.
In large bowl, combine Italian dressing and Mediterranean-herb seasoning blend.
Add last 6 ingredients to bowl with dressing mixture; toss gently to coat. Arrange salad on serving platter.
Nutrition
- Calories: 528
- Total Fat: 17 gram
- Saturated Fat: 8 gram
- Protein: 23 gram
- Carbohydrates: 72 gram
- Fiber: 6 gram
- Cholesteral: 62 mg
- Sugar: 8 gram
- Sodium: 1,088 mg
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