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Nutrition Facts
Serving Size 206 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 810 mg 34%
Total Carbohydrate 30 g 10%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 22 g
Vitamin A 80% Iron 4%
Vitamin C 15% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spring Garden Tortellini Salad

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
8  People


Recipe makes 8 Servings

19 Oz cheese tortellini, frozen
10 Oz H-E-B Asparagus Spears
1 cup(s) H-E-B Champagne Sweet Tomatoes, each cut in half
3 carrots, peeled and cut into very thin slices
1/4 cup(s) red onion, chopped
6 red radishes, cut in half and sliced into thin bite-size pieces
1/4 cup(s) thin sliced fresh basil leaves
1/2 cup(s) H-E-B Shredded Parmesan
1/2 cup(s) Mezzetta Imported Pitted Calamata Olives, pitted and chopped
1/4 Tsp salt
1/4 Tsp pepper
2 Tbsp H-E-B Extra Virgin Olive Oil
2 Tbsp H-E-B Red Wine Vinegar
1/2 Tsp H-E-B Dijon Mustard
1 H-E-B Garlic Clove, fine chopped
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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.



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