Vegetable tortellini with tapenade

SmartPoints® value per serving
Total Time
18 min
8 min
10 min
This deliciously satisfying tortellini recipe can be made in under 20 minutes and is chockfull of veggies like bell peppers, zucchini, and green peas. The no-cook tomato sauce features grape tomatoes, olive tapenade, white balsamic vinegar, and red pepper flakes for a touch of heat. Instead of the tapenade if you can't find any, you can use sun-dried tomato paste or basil pesto. After the vegetables, tomato sauce, and tortellini are combined, top them with some grated Pecorino Romano cheese and lots of fresh basil to help bring it all together. Feel free to add whatever veggies you have on hand, like onions, mushrooms, broccoli, or spinach too.


Frozen cheese tortellini without sauce

13 oz

Uncooked bell pepper(s)

1 item(s), medium, red, chopped

Uncooked zucchini

1 large, quartered lengthwise and thinly sliced

Frozen green peas

1 cup(s)

Grape tomatoes

2 cup(s), or cherry tomatoes, halved

Prepared olive tapenade

4 Tbsp, (1/4 cup) black olive variety

White balsamic vinegar

1 Tbsp

Grated Pecorino Romano cheese

6 Tbsp


¼ cup(s), thinly sliced fresh


  1. Cook tortellini according to package directions, adding bell pepper and zucchini during last 3 minutes and peas during last 1 minute of cooking time.
  2. Meanwhile, place tomatoes, tapenade, vinegar, and red pepper flakes in large bowl. Drain pasta and vegetables. Add to bowl and toss to combine. Sprinkle with Romano and basil.
  3. Per serving: 1 1/2 cups pasta mixture and 1 tablespoon cheese