Ingredients:
- 1/2 cup peeled and julienned carrot
- 12 -14 kalamata olives, pitted
- 10 -12 grape tomatoes, halved
Directions:
- Cook tortellini, rinse with cold water and drain.
- Place in serving bowl.
- Add carrots, red pepper, artichokes and olives.
- Add pesto and olive oil and mix.
- Add grape tomatoes and pepperoni slices and season with black pepper.
- Cover and refrigerate for at least 1 hour.
- Just before serving, toss with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.36 Kcal (1040 kJ) | ||
| Calories from fat | 189.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.02g | 32% | |
|---|---|---|---|
| Cholesterol | 29.37mg | 10% | |
| Sodium | 251.28mg | 10% | |
| Potassium | 153.47mg | 3% | |
| Total Carbs | 7.67g | 3% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 7.53g | 15% | |
| Vitamin C | 26.8mg | 45% | |
| Iron | 6.1mg | 34% | |
| Calcium | 120.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 290.63 Kcal (1217 kJ) | ||
| Calories from fat | 221.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.6g | 32% | |
|---|---|---|---|
| Cholesterol | 34.37mg | 10% | |
| Sodium | 294.05mg | 10% | |
| Potassium | 179.59mg | 3% | |
| Total Carbs | 8.98g | 3% | |
| Sugars | 1.57g | 5% | |
| Dietary Fiber | 2.43g | 8% | |
| Protein | 8.81g | 15% | |
| Vitamin C | 31.3mg | 45% | |
| Iron | 7.2mg | 34% | |
| Calcium | 140.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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