MEDITERRANEAN PASTA SALAD

Mediterranean Pasta Salad image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 10

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1 package (9 oz) refrigerated rainbow three-cheese tortellini
8 oz fresh asparagus spears, trimmed, cut into 2-inch pieces
2/3 cup roasted red bell peppers (from a jar), cut into 1-inch pieces
2 oz pepper Jack cheese, cut into 1/4-inch cubes (about 1/2 cup)
1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
18 grape tomatoes
18 pitted kalamata olives
4 thin slices prosciutto (about 2 oz), cut into strips
2 tablespoons chopped fresh basil leaves
6 tablespoons reduced-fat balsamic vinaigrette dressing

Steps:

Cook tortellini as directed on package, omitting salt and oil, and adding asparagus during last minute of cooking time; drain. Rinse with cold water to cool; drain.
In large bowl, toss remaining ingredients. Add tortellini and asparagus; toss gently.

Nutrition Facts : Calories 290, Carbohydrate 32 g, Fat 1, Fiber 3 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1270 mg