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Spring Tortellini Salad

Recipe Introduction


Source: Cooking Light-4/01





List of Ingredients



• Dressing:
  
• 1/4 cup red wine vinegar
  
• 2 tablespoons extra-virgin olive oil
  
• 4 teaspoons spicy brown or Dijon mustard
  
• 2 teaspoons fresh lemon juice
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 4 cloves garlic, minced
  
• Salad:
  
• 1 (9 ounce) package fresh cheese tortellini, uncooked
  
• 2 cups frozen medium shrimp
  
• 3/4 cup thinly sliced carrot
  
• 2 cups finely chopped tomato
  
• 1 cup frozen green peas, thawed
  
• 1/2 cup finely chopped red onion
  






Instructions



1. To prepare dressing, combine first 7 ingredients in a small bowl, and stir well with a whisk.
   
   
2. To prepare salad, cook tortellini in boiling water for 6 minutes. Add shrimp and carrot; cook 3 minutes. Drain well. Combine pasta mixture, tomato, peas, and onion in a large bowl; pour dressing over salad, tossing gently to coat. Cover and chill 30 minutes.
   
   
3. Yield: 6 servings (serving size: 1 1/3 cup) 277 cal, .8g fat, 18.5g pro, 30g carb, 91mg chol, 504mg sod.
   
   






Final Comments


Notes: Any fresh vegetables can be used here. The flavor is best if you chill the salad for 30 minutes befre serving.