Easy Tortellini Vegetable Salad

A quick and easy pasta salad, made with mixed vegetables. MORE+ LESS-

By Betty Crocker Kitchens

September 13, 2016

Ingredients

package (9 oz) refrigerated cheese-filled tortellini

package (9 oz) refrigerated spinach-filled tortellini

bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce

1/4

cup chopped red onion

1/4

cup chopped fresh parsley

medium red bell pepper, chopped

serrano chile, seeded, chopped

jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved

tablespoon lemon juice

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1

In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
2

Cook frozen vegetables as directed on bag; cool.
3

In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.