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Summer Tortellini Pasta Salad

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Summer Tortellini Pasta Salad

Pam
The Cook
6 Servings
7 Ingredients
2 Comments

This recipe was a bit of an experiment, but was deemed successful when a self-proclaimed pasta salad hater loved it.

6 Servings
7 Ingredients
2 Comments

Ingredients

  • 16 ounces Cheese Tortellini, Frozen
  • 12 ounces Artichoke Hearts, Canned
  • 2 ¼ ounces drain Black Olives, Sliced, Canned
  • 2 cups halve Cherry Tomatoes
  • ½ cups slice Onion, Red
  • 2 ½ cups peel and dice Cucumber
  • 12 fluid ounces Caesar Dressing

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook pasta according to package directions in salted boiling water.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pasta according to package directions in salted boiling water.
  2. Drain and rinse with cold water.
  3. Add veggies and dressing.
  4. Chill for an hour before serving.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
533
Total Fat
38g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
39mg
Sodium
1153mg
Total Carbohydrates
37g
Fiber
2g
Sugar
6g
Protein
11g
WW Freestyle
16

2 Comments

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