Saturday, August 16, 2008

Tortellini Salad

This is a tasty salad and very simple to prepare. And having pasta in the salad makes it a comfort food.

More or less:)

I use only one kind of tortellini, and actually make half the recipe because it does come out to be a lot.

You can add vegetables too, such as peas. 1 cup, which would be a lot for this recipe is 200 calories. I just add a small can of mixed vegetables for the whole salad.

I always add a tomato which is only 20 calories, and it is really a must.

I also use another dressing for this salad which is lower in calories because it uses less olive oil.
Alternate Dressing - 270 calories:
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 garlic cloves, minced


1 package (9 ounces) refrigerated or dried cheese-filled tortellini
1 package (9 ounces) refrigerated or dried cheese-filled spinach tortellini
2 medium carrots, sliced (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
2 tablespoons chopped fresh basil leaves or parsley
1 tablespoon freshly grated or shredded Parmesan cheese
1/8 teaspoon pepper

Basil-Caper Dressing - 660 calories:
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons capers

Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.

Shake all Basil-Caper Dressing ingredients in tightly covered container. In large glass or plastic bowl, place tortellini and all remaining Tortellini Salad ingredients. Add dressing; toss until evenly coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Toss before serving.

Makes 6 servings:
Per serving:

Calories: 250
Fat: 17 g
Carbs: 18 g
Protein: 7 g
Fiber: 1 g

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