Mediterranean Tortellini Salad
Pancetta Crisps
Wine Recommendation
Ecco Domani Pinot Grigio
Ingredients
- ½ (17-oz) pkg refrigerated tricolor cheese tortellini
- ¼ lb asparagus, cut into bite-size pieces
- ½ (12-oz) jar sliced roasted red peppers, drained
- 1 (6.5-oz) jar marinated artichoke hearts, drained
- 1 cup grape tomatoes
- ½ cup pitted kalamata olives
- ½ cup balsamic vinaigrette
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions. Add asparagus during last 2 minutes of cooking. Drain.
- Combine pasta, asparagus, red peppers, artichokes, tomatoes, and olives in a large bowl. Drizzle with vinaigrette; toss. Sprinkle with cheese.
Side Dish Ingredients
- 1 (3-oz) pkg thinly sliced pancetta
Side Dish Instructions
- Preheat oven to 450°F. Arrange pancetta slices on a foil-lined baking sheet.
- Bake 5 to 10 minutes or until crisp. Transfer to a wire rack to cool and crisp. Serve with pasta salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
619
|
120
|
739
|
| Fat (g) | 34 | 11 | 45 |
| Sat. Fat (g) | 7 | 4 | 11 |
| Protein (g) | 23 | 5 | 28 |
| Carb (g) | 53 | 0 | 53 |
| Fiber (g) | 8 | 0 | 8 |
| Sodium (mg) | 1855 | 410 | 2265 |
| T. Sugs (g) | 11 | 0 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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