Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 8 oz beef roast, cubed
- 8 oz honey glazed chicken, cubed
- 4 oz turkey slices or chopped turkey
- 1 pint cherry tomatoes, halved
- 2/3 cup dill pickles, chopped
- 3 tablespoons chopped pickled jalapenos (or more to taste)
- 1/4 of a small red onion, thinly sliced
- 2 cups packed roughly chopped romaine lettuce
- 2 tablespoons chopped cilantro
- 2/3 cup olive oil or canola oil
- 6 garlic cloves, minced
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- Juice and zest of one lime
- Juice and zest of one lemon
- 1 tsp EACH dried oregano, ground cumin
- 1/2 tsp EACH onion powder, salt
- 1/4 tsp EACH smoked paprika, pepper
- 1 tablespoon apple cider vinegar (optional for tangier dressing)
Instructions
- Cook the cheese tortellini according to package directions until al dente; drain and rinse with cold water.
- In a mason jar, combine all dressing ingredients and shake until well blended.
- In a large bowl, mix cooled tortellini with half of the dressing.
- Add beef, chicken, turkey, tomatoes, pickles, jalapenos, and onion; toss gently until combined. Chill for at least an hour.
- Just before serving, add romaine lettuce and drizzle with remaining dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg