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Spring Garden Tortellini Salad

My H-E-B Texas Life Magazine, May 2010


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


8 servings


1  bag (19 oz.)  frozen Hill Country Fare Cheese Tortellini

1  pkg. (10 oz.)   H-E-B Ready, Fresh, Go! Asparagus Spears

1  c.  H-E-B Champagne Sweet Tomatoes, each cut in half

3  carrots, peeled and cut into very thin slices

1/4  c.  chopped red onion

6  radishes, cut in half and sliced into thin bite-size pieces

1/4  c.  thin sliced fresh basil leaves

1/2  c.  H-E-B Shredded Parmesan, Romano, Asiago or Mozzarella Cheese

1/2  c.  H-E-B Kalamata Olives, pitted and chopped

•  salt and pepper, to taste

•  Dressing:

2  Tbsp. each:  H-E-B Extra Virgin Olive Oil and Red Wine Vinegar

1/2  tsp.  H-E-B Dijon Mustard

1  H-E-B Ready, Fresh, Go! Garlic Clove, fine chopped


Prepare tortellini according to package directions. Drain, rinse, drain and cool. Place in a large salad bowl.

Prepare asparagus according to package directions. Trim 1 inch from bottom of spears and discard. Cut asparagus into 1-inch pieces and add to tortellini.

Add tomatoes, carrots, red onion, radishes, basil, cheese and olives to tortellini. Toss to combine and season to taste with salt and pepper.

Combine olive oil, red wine vinegar, Dijon mustard, garlic and 1/4 cup water in a salad dressing jar. Shake dressing and add to salad; toss to combine. Cover salad with plastic wrap and refrigerate until ready to serve.
Nutritional Information
Calories: 230, Total Fat: 10g, Cholesterol: 25mg, Sodium: 380mg, Carbohydrates: 29g, Dietary Fiber: 2g, Sugar: 4g, Protein: 10g
My H-E-B Texas Life Magazine, May 2010

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