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Pesto Tortellini Salad with Roasted Vegetables

Pesto Tortellini Salad with Roasted Vegetables

Cheese stuffed tortellini with marinated artichokes and bell peppers, briny olives, and tossed in a fresh basil dressing. This salad is SO tasty!

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Ingredients: Cheese tortellini (enriched semolina flour with folic acid) water, Wheat flour, Ricotta cheese, Romano cheese, Salt, Milk, Pasteurized whole eggs), marinated bell peppers (red sweet pepper, water, blended oil (non gmo canola oil and extra virgin non gmo olive oil canola blend ), garlic, vinegar, sea salt and citric acid), marinated artichokes (artichokes, vegetable oil (soya or sunflower oil) , Vinegar, salt, sugar, spices, citric acid and ascorbic acid), black olive, spinach, basil, non gmo olive oil canola blend , caper, red wine vinegar, mustard powder, sugar, salt, chili flake

Serving Size: 1.5 cups

Eat Within: 4 days

Instructions: Enjoy!

$6.50

Pairs Great With

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Lunch Curried Lentil and Quinoa Patties

Flavorful, moist patties that are crispy on the outside, creamy on the inside and packed with protein & flavor!
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Ingredients: Red lentils, quinoa, yellow onions, celery, panko, oats, flour, parsley, garlic, salt, non gmo canola oil , cumin, curry powder (spices (including red pepper) and turmeric), smoked paprika, chipotle chili powder, bay leaves

Serving Size: Two 3 oz patties

Eat Within: 5 days

Instructions: Heat over medium high heat in a skillet for 3-5 minutes until crispy & warm.

$4.45

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