From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
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Nutritional Information

Calories 360
Total Fat 14g
Saturated Fat 3g
Cholesterol 40mg
Sodium 555mg
Total Carbohydrate 46g
Dietary Fiber 0
Sugars --
Protein 14g
Calcium --
tortellini salad
Serves: 6
Total Time: 30 min
Ingredients
U.S. Metric Conversion chart
2 package(s) (9-ounce) refrigerated cheese tortellini, substitute one 16-ounce package frozen cheese tortellini
1/4 cup(s) white wine vinegar
3 tablespoon(s) olive oil, extra-virgin
1 teaspoon(s) sugar
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 medium-size red pepper, cut into thin strips
1 medium-size yellow pepper, cut into thin strips
1 medium-size tomato, seeded and diced
1 jar(s) (6-ounce) marinated artichoke hearts, drained and each cut in half
2 bunch(es) (about 3 cups lightly packed) arugula, substitute watercress
Directions
Prepare tortellini as label directs; drain.
In large bowl, mix vinegar, olive oil, sugar, salt, and black pepper. Add red and yellow peppers, tomato, artichokes, and tortellini; toss to coat.
Cover and refrigerate if not serving right away. Just before serving, set aside a few whole arugula leaves for garnish. Tear remaining arugula into bite-size pieces; toss with tortellini mixture. Garnish with arugula leaves.
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