Bring a large covered pot of salted water to boil over high heat. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add veggie blend and pine nuts. Cook for 5 minutes or until veggies are crisp-tender, stirring occasionally. Remove from heat.
Who says salad can't have tortellini? Add a container of your favorite Hy-Vee Short Cuts veggie blend to this lemon-flavored tortellini salad for a fresh take on pasta salad.
Servings and Ingredients
|5 tbsp. Gustare Vita olive oil, divided|
|1 (1-lb.) container Hy-Vee Short Cuts favorite veggie blend|
|2 tbsp. Hy-Vee pine nuts|
|1 tsp. lemon zest|
|2 tbsp. fresh lemon juice|
|3 tsp. Hy-Vee Dijon mustard|
|2 tsp. Hy-Vee honey|
|1 tsp. Hy-Vee lemon-pepper seasoning|
|½ tsp. Hy-Vee dried basil|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee garlic powder|
|1 (19-oz.) pkg. frozen Hy-Vee Select cheese tortellini|
|1 c. Hy-Vee grape tomatoes, quartered|
|½ c. shaved Parmesan cheese|
|2 tbsp. fresh basil, chopped, plus basil leaves for garnish|
Things To Grab
- Large covered pot
- Small bowl
While veggies cook, for dressing, whisk together lemon zest and juice, mustard, honey, lemon pepper, dried basil, salt, and garlic powder in a small bowl. Slowly add remaining 4 tablespoons olive oil, whisking continuously; set aside.
Add tortellini to boiling water; cook for 2 to 3 minutes or until al dente. Drain; rinse under cold running water to stop cooking.
Toss together tortellini, dressing, vegetable mixture, tomatoes, Parmesan cheese and 2 tablespoons chopped fresh basil in a large bowl until coated. Garnish with basil leaves, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 25mg
- Sodium: 550mg
- Total Carbohydrates: 42g
- Protein: 12g