- 8 ounce tortellini pasta
- 1 cup broccoli, florets
- 1 cup cherry tomatoes
- 1 medium carrot
- 1 cup sugar snap peas
- 2 tablespoon pesto
- 2 medium apple
- 1 cup granola
- Cook tortellini as directed on package. Allow to cool to room temperature.
- Cut broccoli into small, bite-sized pieces, slice tomatoes in half, and grate carrot. Mix tortellini, broccoli, carrot, tomatoes, sugar snap peas, and pesto together in a large bowl.
- Divide tortellini, apple slices, and granola into 4 equal servings. Serve immediately or pack into individual lunchbox containers to go.
Calories: 353kcal | Carbohydrates: 61g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 147mg | Fiber: 8g | Sugar: 18g