Tortellini, Roasted Capsicum & Rocket Salad
Preparation time is 10minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
6 Ingredients
Number of servings
4
- 2 spinach and ricotta tortellini, x 250 g each
- 400grams roasted red and yellow peppers in oil (from a jar), drained
- 100grams rocket leaves
- 1 red onion, thinly sliced
- 3/4 cup fresh Italian-style salad dressing
- 1 pinch black pepper
Nutrition per serving
682kJ / 163Cal
682 Kilojoules or 163 Calories
8% of daily energy intake*
Protein
3.4grams
Fat
10.5grams
Carbs
12.6grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook the tortellini according to the packet instructions.
Step 2 of 3
Meanwhile chop the peppers and place in a bowl with the rocket leaves and onion. Add the cooked tortellini.
Step 3 of 3
Pour over the salad dressing, toss to mix well and serve sprinkled with black pepper.
Categories
- Australian
- Low saturated fat
- Capsicum
- Seafood free
- Salad
- Tree nut free
- Lunch
- Low sugar
- Sesame free
- Peanut free
- Low ingredient
- Licensed
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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