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Tortellini Garden Salad

1 16

oz

package La Piana tortellini with cheese filling

1

red bell pepper, diced large

2

cups

fresh broccoli florettes

cup

shredded carrots

lb

pitted Castella olives, sliced lengthwise

3

cloves

garlic, finely chopped

cup

mayonnaise

1/3

cup

Acadamia Barilla Pesto alla Genovese

1/3

cup

milk

3

Tbs

grated Parmesan cheese

1

Tbs

+2 teaspoons olive oil

1

Tbs

+2 teaspoons distilled white vinegar

1

Bring a large pot of lightly salted water to a boil. Laced tortellini in the pot, and cook at a gentle boil till al dente. Drain and cool.

2

In a large bowl, mix the tortellini, red bell pepper, broccoli, carrots, olives and garlic.

3

In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil and vinegar. Or over the tortellini and vegetables and gently toss to coat. Cover and refrigerate till chilled.

Servings: 10

Nutrition Facts

Serving size: 1/10 of a recipe (230.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

19003.01

Calories From Fat (42%)

7977.13

% Daily Value

Total Fat 920.97g

1417%

Saturated Fat 225.19g

1126%

Cholesterol 1814.86mg

605%

Sodium 28715.03mg

1196%

Potassium 4150.03mg

119%

Total Carbohydrates 2164.89g

722%

Fiber 82.37g

329%

Sugar 43.41g

 

Protein 601.62g

1203%