Tortellini & Vegetable Salad
Gone are the afternoons of relaxing at home and eating home-cooked lunches. But, just because your kids have to trade in their placemat for a brown bag or lunchbox, doesn’t mean they can’t still eat like the princes and princesses they are. So this year, toss the PB&J aside (although we do love a good peanut butter sandwich) and prepare just as easy and delicious meals for dinner that make mouth-watering meals for your child’s next days’ lunch, without any need to re-heat!
Maria Zoitas, creator of Westside Market NYC’s “Maria’s Homemade” line of prepared foods, all which can be prepared quickly, easily and on a budget. Not only will your child love them, but we’re sure all the other kids will be asking to trade their lunchbox for the day.
TORTELLINI and VEGETABLE SALAD
Great recipe for lunch or dinner!
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 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 Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 633Total Fat: 50gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 72mgSodium: 689mgCarbohydrates: 28gFiber: 5gSugar: 8gProtein: 20g