Tuscan Tortellini & Melon Salad

Tuscan Tortellini & Melon Salad
Makes:
4
Prep Time:
25
minutes
Total Time:
25
minutes
2
This refreshing, Tuscan-inspired salad features cheese-filled tortellini paired perfectly with a colorful combination of prosciutto, cantaloupe and honeydew melons.

Ingredients:

  • 1 package (9 ounces) BUITONI Refrigerated 100% Whole Wheat Three Cheese Tortellini, prepared according to package directions, rinsed in cold water
  • 1 cup small cantaloupe balls
  • 1 cup small honeydew melon balls
  • 2 ounces thinly sliced prosciutto, cut or torn into strips (about 1/2 cup total)
  • 1/4 to 1/2 cup loosely packed basil leaves, shredded
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons pine nuts, toasted

Directions:

COMBINE pasta, cantaloupe, honeydew melon, prosciutto and basil in large bowl. Add oil, salt and pepper; toss gently to coat. Sprinkle with pine nuts before serving.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 360
  • Calories from Fat: 170
  • Total Fat: 18g (28% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 50mg (17% of DV)
  • Sodium: 720mg (30% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 5g (22% of DV)
  • Sugars: 6g
  • Protein: 15g
  • Vitamin A: 35% of DV
  • Vitamin C: 40% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Tuscan Tortellini & Melon Salad

Ingredients

  • 1 package (9 ounces) BUITONI Refrigerated 100% Whole Wheat Three Cheese Tortellini, prepared according to package directions, rinsed in cold water
  • 1 cup small cantaloupe balls
  • 1 cup small honeydew melon balls
  • 2 ounces thinly sliced prosciutto, cut or torn into strips (about 1/2 cup total)
  • 1/4 to 1/2 cup loosely packed basil leaves, shredded
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons pine nuts, toasted

 

Directions

COMBINE pasta, cantaloupe, honeydew melon, prosciutto and basil in large bowl. Add oil, salt and pepper; toss gently to coat. Sprinkle with pine nuts before serving.

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