Two Peas & Their Pod · by Maria Lichty
Tortellini Salad with Roasted Vegetables
NUTRITION · PER SERVING—
CAL 24%·PRO 27%
CARBS 43G36% OF CAL
4G FIBER1G ADDED7G INTRINSIC30G OTHER9G TOTAL SUGAR
FAT 30G55% OF CAL
7G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tortellini tossed with roasted eggplant, zucchini, and squash, finished with basil and balsamic dressing. A warm vegetable salad blending Italian comfort and fresh produce.
mainitaliansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 small eggplant (chopped)
- 1 small zucchini (chopped)
- 1 small yellow squash (chopped)
- 1 red pepper (chopped, seeds removed)
- 1 small red onion (chopped)
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt and pepper
- 1 16 ounce package cheese tortellini, cooked according to package instructions, rinsed and drained
- 3/4 cup shredded Parmesan cheese
- 1/2 cup freshly chopped basil
- 1 1/4 cups balsamic dressing (use your favorite brand)
- Salt and pepper (to taste)
At a glance
PER SERVING
CAL 24%·PRO 27%
CARBS 43G36% OF CAL
4G FIBER1G ADDED7G INTRINSIC30G OTHER9G TOTAL SUGAR
FAT 30G55% OF CAL
7G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1087mg
- Total sugar
- 9g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 413mg
- Calcium
- 237mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1087MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.