Directions:
- Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
- In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
- In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.14 Kcal (1148 kJ) | ||
| Calories from fat | 222.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.77g | 38% | |
|---|---|---|---|
| Cholesterol | 11.36mg | 4% | |
| Sodium | 500.97mg | 21% | |
| Potassium | 429.78mg | 9% | |
| Total Carbs | 8.42g | 3% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 48.3mg | 80% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 10.3mg | 57% | |
| Calcium | 125.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 168.32 Kcal (705 kJ) | ||
| Calories from fat | 136.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.21g | 38% | |
|---|---|---|---|
| Cholesterol | 6.97mg | 4% | |
| Sodium | 307.59mg | 21% | |
| Potassium | 263.88mg | 9% | |
| Total Carbs | 5.17g | 3% | |
| Sugars | 1.47g | 10% | |
| Dietary Fiber | 1.49g | 10% | |
| Protein | 3.28g | 11% | |
| Vitamin C | 29.6mg | 80% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 6.3mg | 57% | |
| Calcium | 76.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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