This recipe was a bit of an experiment, but was deemed successful when a self-proclaimed pasta salad hater loved it.
6
Servings
7
Ingredients
2
Comments
Ingredients
- 16 ounces Cheese Tortellini, Frozen
- 12 ounces Artichoke Hearts, Canned
- 2 ¼ ounces drain Black Olives, Sliced, Canned
- 2 cups halve Cherry Tomatoes
- ½ cups slice Onion, Red
- 2 ½ cups peel and dice Cucumber
- 12 fluid ounces Caesar Dressing
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta according to package directions in salted boiling water.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta according to package directions in salted boiling water.
- Drain and rinse with cold water.
- Add veggies and dressing.
- Chill for an hour before serving.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 533
- Total Fat
- 38g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 39mg
- Sodium
- 1153mg
- Total Carbohydrates
- 37g
- Fiber
- 2g
- Sugar
- 6g
- Protein
- 11g
- WW Freestyle
- 16
2 Comments
Join the discussionCan this pasta salad be frozen?
It can be. My suggestions on freezing pasta salads can be found here: http://onceamonthmom.com/pasta…