Tortellini Pasta Salad

Diet Pasta Tortellini Meal


  •  1 pkg (9 oz) tricolor cheese tortellini
  • 2 cups trimmed sugar snap peas
  • 2 cups baby carrots
  • 2 cups broccoli florets
  • 2 Tbsp pesto
  • 2 cup cherry tomatoes, halved
  • 40 black olives, chopped
  • 1/4 tsp ground black pepper
  • Fresh basil


1. Cook tortellini in a large pot of boiling water per the package directions, stirring occasionally. Add sugar snap peas, carrots, and broccoli and cook until tender but still crisp, about 3 minutes.

2. Drain pasta and vegetables, and rinse with cold water.  Place into a large bowl and toss with the pesto.  Fold in the tomatoes, olives, and pepper. Garnish with basil, if using.

Did you know that olives are packed with belly-fat fighting nutrients, including monounsaturated fats and polyphenols?

Dish nutrition (per serving): 367 cal, 15 g protein, 50 g carb, 8 g fiber, 8 g sugar, 13 g fat, 780 mg sodium.

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