Crunchy Tortellini Salad
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Nutrition balance score
Good
Glycemic Index
47
Low
Nutrition per recipe
Calories1209.5 kcal (60%)
Total Fat60.2 g (86%)
Carbs122 g (47%)
Sugars10.1 g (11%)
Protein47.7 g (95%)
Sodium2152.9 mg (108%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Salad Ingredients
1 x 8 ozCheese Tortellini
fresh refrigerated tortellini
2 tablespoonsOlive Oil
for tossing
¼ cupGrated Parmesan
tossed with tortellini before crisping
iceberg lettuce
Chopped, or romaine
arugula
cherry tomatoes
cucumber
or red onion
Creamy Yogurt and Sour Cream Dressing
Instructions
Step 1
: Boil the tortellini for about 3 to 5 minutes, then drain well and let dry. Toss with olive oil and grated parmesan. Bake at 400°F (200°C) for 20 minutes (or pan-sear) until golden and crunchy.
Step 2
Make the Dressing: Whisk together the yogurt, sour cream, mayo, parmesan, lemon juice/vinegar, garlic powder, onion powder, salt, and pepper.
Step 3
Assemble: Toss your chopped lettuce, tomatoes, cucumbers, and onions with the creamy dressing.
Step 4
Top & Serve: Add the warm or cooled crispy parmesan tortellini right on top of the salad just before serving so they keep their crunch.
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