Fresh Basil Tortellini Salad

1. Cook tortellini as directed on package.

2. Drain and rinse with cold water.

3. Mix remaining ingredients in a medium bowl.

4. Add tortellini and toss until well combined.

5. Cover and refrigerate at least 2 hours.

6. Toss again before serving with additional parmesan cheese.

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Nutrient	Quantity
Total fats	75.0401 g
Protein	93.5255 g
Carbohydrates	23.1001 g
Energy	1160.6682 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6618 g
Water	529.3535 g
Aspartic acid	0.136 g
Calcium, Ca	660.5716 mg
Lutein + zeaxanthin	1066.0952 g
Fiber, total dietary	3.1435 g
Fatty acids, total saturated 22:0	0.0943 g
Carotene, beta	6925.9172 g
Niacin	5.8817 mg
Vitamin A, RAE	803.4199 g
Arginine	0.0626 g
Riboflavin	0.7409 mg
Tocopherol, beta	0.0853 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0153 g
Fatty acids, total saturated 20:1	0.2277 g
Glutamic acid	0.2421 g
Sodium, Na	434.8794 mg
Fatty acids, total saturated 16:1 undifferentiated	0.98 g
Total lipid (fat)	75.0401 g
Manganese, Mn	0.3747 mg
Fructose	6.5473 g
Proline	0.0425 g
Fatty acids, total saturated 16:0	8.6588 g
Fatty acids, total saturated 8:0	0.0031 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0305 g
Sucrose	2.3036 g
Choline, total	304.711 mg
Sugars, total	15.2908 g
Serine	0.0393 g
Fatty acids, total saturated 10:0	0.0149 g
Fatty acids, total saturated 18:0	1.6061 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.7047 mg
Selenium, Se	78.7712 g
Ash	7.0416 g
Fatty acids, total saturated 18:1 undifferentiated	51.7341 g
Pantothenic acid	0.2796 mg
Phenylalanine	0.0454 g
Copper, Cu	1.2245 mg
Betaine	0.3628 mg
Thiamin	0.6102 mg
Retinol	137.9503 g
Methionine	0.0144 g
Iron, Fe	8.1999 mg
Carbohydrate, by difference	23.1001 g
Phosphorus, P	905.6366 mg
Folate, total	105.7931 g
Tocopherol, gamma	0.625 mg
Fatty acids, total saturated 4:0	0.0081 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.6675 g
Alanine	0.0777 g
Cholesterol	227.6672 mg
Valine	0.0504 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	7.2905 g
Glycine	0.0365 g
Carotene, alpha	2121.0045 g
Glucose (dextrose)	6.352 g
Fatty acids, total saturated 14:0	0.0386 g
Zinc, Zn	5.069 mg
Isoleucine	0.0536 g
Fatty acids, total saturated 12:0	0.0094 g
Fatty acids, total polyunsaturated	8.4969 g
Fatty acids, total saturated 14:1	0.0014 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.0752 g
Tocotrienol, alpha	0.0085 mg
Vitamin A, IU	13772.692 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	105.7931 g
Tryptophan	0.0096 g
Vitamin C, total ascorbic acid	14.067 mg
Phytosterols	159.3845 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Galactose	0.0147 g
Fatty acids, total polyunsaturated 18:1 c	0.0147 g
Fatty acids, total saturated 20:0	0.2995 g
Fatty acids, total saturated 6:0	0.0048 g
Starch	0.8723 g
Tyrosine	0.0317 g
Vitamin B-12	4.5883 g
Vitamin K (phylloquinone)	185.2973 g
Fatty acids, total saturated	10.7636 g
Histidine	0.0276 g
Fatty acids, total monounsaturated	53.034 g
Threonine	0.1227 g
Folate, food	105.7931 g
Fatty acids, total polyunsaturated 17:0	0.0165 g
Fatty acids, total polyunsaturated 24:0	0.0014 g
Cryptoxanthin, beta	2.5099 g
Vitamin E (alpha-tocopherol)	13.1978 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	122.8805 mg
Lysine	0.0681 g
Potassium, K	1472.3349 mg
Cystine	0.0525 g
Fluoride, F	2.0503 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.33 cup	636.48	0	72
Carrot	1	25.01	5.8438	0.1464
Parmesan cheese	1 tablespoon	18.5	2	0.25
Balsamic vinegar	0.25 cup	56.1	10.8566	0
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Green Onion	1	19.17	4.0754	0.3337
Basil	2 tablespoons	1.219	0.1404	0.0339
egg tortellini	1 lb	403.4676	0	2.2667