Tortellini Salad

An easy homemade dressing, tossed with tortellini, broccoli, carrots, and pea pods flavor this low-calorie salad.

MAKES: 4 servings

SERVING SIZE: 2 cups YIELD: 8 cups

CARB GRAMS PER SERVING: 42

Rated :

by 1 person

Nutrition Facts Per Serving:

Servings Per Recipe: 4
cal.(kcal): 253
Fat, total(g): 4
chol.(mg): 43
sat. fat(g): 2
carb.(g): 42
fiber(g): 7
pro.(g): 14
vit. A(IU): 4956
vit. C(mg): 83
sodium(mg): 398
calcium(mg): 101
iron(mg): 3

Diabetic Exchanges

Vegetables(d.e): 2
Starch(d.e): 2
Lean Meat(d.e): 1

2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

4 teaspoons powdered fruit pectin

1 tablespoon Dijon-style mustard

2 cloves garlic, minced

1 teaspoon sugar

1/4 teaspoon pepper

1/3 cup water

2 tablespoons white wine vinegar or rice wine vinegar

1 9 ounce package refrigerated light garlic-and-cheese tortellini or one 9-ounce package light cheese ravioli

3 cups broccoli flowerets

1 cup sliced carrots

2 green onions, sliced (1/4 cup)

1 large tomato, chopped

1 cup fresh pea pods, halved

4 lettuce leaves

1. For dressing, in a small mixing bowl stir together basil, pectin, mustard, garlic, sugar, and pepper. Stir in water and vinegar. Cover and chill for 30 minutes.

2. Meanwhile, cook tortellini or ravioli according to package directions, except omit any oil or salt. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold running water; drain again.

3. In a large bowl combine the pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 24 hours.

4. To serve, gently stir tomato and pea pods into salad. Line 4 salad plates with lettuce leaves. Top with pasta mixture. Makes four 2-cup servings.

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