Spring Tortellini Salad

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

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 277
Caloriesfromfat 29 %
Fat 8.8 g
Satfat 3.8 g
Monofat 4.5 g
Polyfat 1 g
Protein 18.5 g
Carbohydrate 30 g
Fiber 2.3 g
Cholesterol 91 mg
Iron 2 mg
Sodium 504 mg
Calcium 123 mg

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 garlic cloves, 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

Preparation

To prepare dressing, combine first 7 ingredients in a small bowl, and stir well with a whisk.

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.

Note:

April 2001