Tortellini Salad Toss

Tortellini Salad Toss
Servings: 4 Yield: 8 cups Active Time 20 mins Total Time 25 mins


  • Cheese tortellini
  • Quartered artichoke hearts
  • Baby arugula
  • Halved cherry tomatoes
  • Thinly sliced pepperoni
  • Fresh basil
  • Bottled Italian dressing.

Make It

1. Cook one 9- to 10-oz. package cheese tortellini according to the package directions. Drain and rinse with cold water. Drain one 14-oz. can quartered artichoke hearts. Reserve half the can for another use. Coarsely chop remaining artichokes. In a serving bowl combine the cooled tortellini; chopped artichoke hearts; 4 cups baby arugula; 2 cup halved cherry tomatoes; 2 oz. thinly sliced pepperoni; 1/4 cup sliced fresh basil; and 3 Tbsp. bottled Italian dressing.


  • If your eaters are on the choosy side, serve the arugula, tomatoes, artichokes, and, basil on the side so kids can build their own bowls.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 298, Fat, total (g): 15, chol. (mg): 65, sat. fat (g): 7, carb. (g): 31, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 5, sugar (g): 5, pro. (g): 11, vit. A (IU): 1619, vit. C (mg): 17, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 35, Cobalamin (Vit. B12) (µg): , sodium (mg): 809, Potassium (mg): 334, calcium (mg): 173, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.