Confetti Tortellini Salad

“This is a simple but delicious pasta salad that is inspired by Florida style.”
Serving: 6 servings. | Prep: 15m | Ready in: 25m

Ingredients
• 1-1/2 cups refrigerated or frozen cheese tortellini
• 1 cup fresh cauliflowerets
• 1 cup fresh broccoli florets
• 2 medium carrots, cut into 1/4-inch slices
• 2 tbsps. thinly sliced green onions
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese
• 1/2 cup Italian salad dressing
• 1/4 tsp. hot pepper sauce

Direction
• Follow package directions to cook the tortellini in a big saucepan, then drain. Mix together the garlic, vegetables and tortellini in a big bowl, then sprinkle with cheese. Mix hot pepper sauce and salad dressing, then pour over salad and toss gently. Cover and chill until serving.

Nutrition Information
• Calories: 189 calories
• Total Carbohydrate: 18 g
• Cholesterol: 14 mg
• Total Fat: 11 g
• Fiber: 2 g
• Protein: 6 g

• Sodium: 516 mg

Colorful Tortellini Salad

“This is a recipe for a real Mediterranean entreé with no meat but still high in quality. It can also be served as side dish with the perfect combination of zucchini, onion and sweet pepper together with a tart vinaigrette dressing.”
Serving: 7 servings. | Prep: 10m | Ready in: 25m

Ingredients
• 1 package (19 oz.) frozen cheese tortellini
• 1-1/2 cups julienned zucchini
• 1-1/2 cups julienned yellow summer squash
• 1 cup sliced fresh mushrooms
• 1 tbsp. olive oil
• 1 tbsp. minced garlic
• 3/4 tsp. Italian seasoning
• 1/4 tsp. pepper
• 1 cup julienned sweet red pepper
• 1/2 cup sliced red onion, halved
• 1 cup balsamic vinaigrette

Direction
• Cook tortellini following the direction on the package. At the same time, in a large skillet, sauté mushrooms, yellow squash and zucchini in oil until they turn crisp-tender. Add pepper, Italian seasoning and garlic; stir well. Continue cooking for another 1 minutes or until the garlic is tender enough.
• Drain the tortellini and use cold water to rinse. Transfer it to a large bowl and combine it with onion, red pepper and squash mixture. Pour vinaigrette slightly on top and stir so that it can be fully coated. Refrigerate or enjoy right away. Use a slotted spoon for easier serve.

Nutrition Information
• Calories: 261 calories
• Total Carbohydrate: 30 g
• Cholesterol: 12 mg
• Total Fat: 13 g
• Fiber: 2 g
• Protein: 8 g
• Sodium: 486 mg

Colorful Linguine Salad

“This tasty and summer-fit pasta recipe can be made as for the need of reducing high-fat food.”
Serving: 4 servings. | Prep: 15m | Ready in: 15m

Ingredients
• 1 medium zucchini, thinly sliced
• 1/2 cup julienned carrots
• 1/2 cup fresh or frozen pea pods
• 3 cups cooked linguine
• 3/4 cup julienned sweet red pepper
• DRESSING:
• 3 tbsps. white wine vinegar
• 2 tbsps. olive oil
• 2 tsps. Dijon mustard
• 1 garlic clove, minced
• 1 tsp. sugar
• 1 tsp. dried thyme, optional
• 1/2 tsp. salt
• 1/4 tsp. white pepper

Direction
• In a steamer basket, put in carrots and zucchini; place the basket into a saucepan with 1 in. of water. Boil the water; steam in 2 to 3 minutes with cover. Put pea pods in and continue steaming for another 1 minute. Take the vegetable out and put them into a large bowl. Put in red pepper and linguine.
• Combine the ingredients for dressing in a small bowl and whisk well. Pour the dressing onto the linguine mixture and toss for coating. Put in the fridge while covering in 1 hour or until served.

Nutrition Information
• Calories: 252 calories
• Total Carbohydrate: 39 g
• Cholesterol: 0 mg
• Total Fat: 8 g
• Fiber: 4 g
• Protein: 7 g
• Sodium: 466 mg

Cold Spaghetti Salad

“Easy but delicious!”
Serving: 12 | Prep: 15m | Ready in: 25m

Ingredients
• 1 lb. thin spaghetti
• 1 (8 oz.) bottle Italian salad dressing
• 1/4 cup red wine vinegar
• 1 small red onion, chopped
• 1 (8 oz.) package pepperoni sausage, chopped
• 1 (4 oz.) jar sliced mushrooms
• 1 (16 oz.) can Italian-style diced tomatoes, drained
• 1 (3 oz.) jar sliced green olives, drained
• 1/4 (2.62 oz.) bottle salad seasoning mix
• 2 cups shredded Parmesan cheese

Direction
• Boil the lightly salted water in a large pot. Put in pasta. Cook until al dente, about 8-10 minutes; drain. Put in the serving bowl.
• Add vinegar and salad dressing over noodles, and mix well. Put in parmesan cheese, seasoning mix, olives, tomatoes, mushrooms, pepperoni and onion. Stir until combined well. Enjoy at the room temperature or place in the refrigerator with a cover for several hours or up to overnight.

Nutrition Information
• Calories: 372 calories;
• Total Carbohydrate: 33.7 g
• Cholesterol: 32 mg
• Total Fat: 19.2 g

• Protein: 15.4 g
• Sodium: 1213 mg