Chilled Tortellini Salad

Chilled Tortellini Salad

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From: Diabetic Living Magazine

This chilled tortellini salad is full of broccoli, carrots, and pea pods. It can be made anywhere from 2 to 24 hours before serving so it's perfect for picnics or potlucks!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil, crushed
  • 4 teaspoons powdered fruit pectin
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • ¼ teaspoon ground pepper
  • ⅓ cup water
  • 2 tablespoons white-wine vinegar or rice-wine vinegar
  • 1 (9 ounce) package refrigerated light cheese ravioli
  • 3 cups broccoli florets
  • 1 cup sliced carrots
  • 2 scallions, sliced ( ¼ cup)
  • 1 large tomato, chopped
  • 1 cup fresh pea pods, halved
  • 4 lettuce leaves

Preparation

  • Prep

  • Ready In

  1. For dressing, stir together basil, pectin, mustard, garlic, sugar, and pepper in a small bowl. 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. Combine the pasta mixture and scallions in a large bowl; 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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 253 calories; 4 g fat(2 g sat); 7 g fiber; 42 g carbohydrates; 14 g protein; 43 mg cholesterol; 398 mg sodium;
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1 lean protein

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