Directions:
- In a medium bowl, combine onion, olives, mushrooms, artichoke hearts, oil, vinegar, marjoram and dill. Allow to sit for 2-3 hours. It is not necessary to refrigerate.
- Cook the tortellini until al dente. Drain well, transfer to a cloth towel and pat dry. Place in large mixing bowl.
- To the pasta, add the celery, tomatoes, green pepper, parmesan cheese, salt and pepper to taste and the marinated vegetables.
- Toss lightly, but well.
- Salad should be made ahead (at least an hour to combine flavors) and kept in the refrigerator.
- Take it out 30 minutes before serving and taste. I usually add a bit more vinegar and parmesan cheese at this point - but this is up to your taste.
- Toss lightly again before serving. Place in a colorful bowl or platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.39 Kcal (1161 kJ) | ||
| Calories from fat | 176.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.62g | 30% | |
|---|---|---|---|
| Cholesterol | 17.41mg | 6% | |
| Sodium | 687.42mg | 29% | |
| Potassium | 254.71mg | 5% | |
| Total Carbs | 18.39g | 6% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 8.1g | 16% | |
| Vitamin C | 12mg | 20% | |
| Iron | 1mg | 5% | |
| Calcium | 142.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 171.05 Kcal (716 kJ) | ||
| Calories from fat | 108.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 30% | |
|---|---|---|---|
| Cholesterol | 10.73mg | 6% | |
| Sodium | 423.89mg | 29% | |
| Potassium | 157.07mg | 5% | |
| Total Carbs | 11.34g | 6% | |
| Sugars | 1.6g | 10% | |
| Dietary Fiber | 1.69g | 11% | |
| Protein | 4.99g | 16% | |
| Vitamin C | 7.4mg | 20% | |
| Iron | 0.6mg | 5% | |
| Calcium | 87.6mg | 14% | |
* 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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