Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Cook tortellini according to package directions.
Drain and rinse; let completely cool.
In a serving bowl, combine cooked tortellini, chopped red peppers, green olives, red pepper flakes, salt, pepper, and tomato sauce; stir until thoroughly mixed.
Add ribbons of basil leaves over salad.
Sprinkle with feta cheese.
Serve cold.
RECIPE SOURCE: DIETHOOD This salad can be made 1 to 2 days ahead. Keep refrigerated.
Calories: 98 kcal | Carbohydrates: 4 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 22 mg | Sodium: 999 mg | Potassium: 197 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 660 IU | Vitamin C: 13.7 mg | Calcium: 146 mg | Iron: 0.9 mg | Net Carbs: 3 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.