Tortellini-to-Go Salad – Cleveland Clinic

A closeup of tortellini to go in a white salad bowl with vegetables in the background.

Not too much fat, not too much sugar — but just the right amount of flavor! This pasta salad is a great side dish with grilled foods. A summery selection that’s ideal for people with diabetes and others who like to keep it light.

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  • 9 ounces reduced-fat cheese tortellini
  • 1 cup broccoli florets
  • 1 small carrot, peeled and sliced
  • 1 medium ripe tomato, seeded and diced
  • 2 scallions, trimmed and finely sliced
  • 1/4 cup reduced-fat French dressing
  • 1/4 cup reduced-fat cheddar cheese, diced
  • Salt and pepper to taste


  1. Bring a medium-sized pot of water to a boil.
  2. Cook the tortellini according to package directions, and during the final 3 minutes, add the broccoli and carrots.
  3. Drain through a colander, rinse under cold water and then set aside to drain well.
  4. Combine cooked tortellini, broccoli and carrots with the tomato scallions and French dressing in a large mixing bowl.
  5. Toss gently to coat, and then stir in cheese.
  6. Season with salt and pepper to taste, and serve immediately or refrigerate.

Nutrition information (per serving)

Makes 8 servings
Serving size = 1/2 cup

Calories: 131
Calories from fat: 38
Total fat: 4 g
Saturated fat: 2 g
Cholesterol: 18 mg
Sodium: 297 mg
Carbohydrate: 18 g
Dietary fiber: 1 g
Sugars: 1 g
Protein: 7 g

You Can Eat That! Awesome Foods for Kids with Diabetes by Robyn Webb.

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