ANTIPASTO TORTELLINI AND TOMATO SALAD

Antipasto Tortellini and Tomato Salad image

Pasta salad is dinner-ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

1 package (9 oz) refrigerated cheese-filled tortellini
1 cup drained Giardiniera vegetable mix (from 12-oz jar)
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
3 plum (Roma) tomatoes, coarsely chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh parsley
1/2 cup balsamic vinaigrette dressing

Steps:

Cook and drain tortellini as directed on package. Rinse with cold water; drain.
Cut up large pieces in Giardiniera vegetable mix. In large bowl, mix tortellini, vegetable mix and remaining ingredients except dressing. Add dressing; toss to coat. Serve immediately, or refrigerate up to 2 hours.

Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2, Fiber 6 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 8 g, TransFat 0 g