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A vibrant tortellini vegetable salad features broccoli, red bell peppers, and eggplant pieces, all served on a light green square plate—a perfect lunchbox recipe bursting with color.
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TORTELLINI and VEGETABLE SALAD

Great recipe for lunch or dinner!
Course Salad
Cuisine Italian
Method Skillet
Main Ingredient Vegetable
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Calories 633kcal
Author Kelli Miller

Ingredients

  • 2 tablespoons plus ¼ cup extra-virgin olive oil
  • 1 small eggplant cubed
  • 1 small zucchini cubed
  • 1 red bell pepper seeded and cubed
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried Italian herb seasoning
  • Salt and pepper
  • 1 Cup(s) broccoli florets blanched
  • 1 9- ounce package fresh cheese-filled tortellini cooked and drained according to package directions

Instructions

  • Heat 2 tablespoons oil in skillet
    Add eggplant and zucchini and cook 5 minutes, stirring occasionally
    Add red pepper and cook 1 minute
    Whisk together ¼ cup oil, balsamic vinegar, Italian seasoning, salt and pepper in large bowl
    Add tortellini, broccoli, and cooked vegetable mixture
    Toss well
    Chill before serving

Nutrition

Serving: 1g | Calories: 633kcal | Carbohydrates: 28g | Protein: 20g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 689mg | Fiber: 5g | Sugar: 8g
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