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Spring Tortellini Salad

Yield 6 servings (serving size: 1 1/3 cups)
Any fresh vegetables can be used here. The flavor is best if you chill the salad for 30 minutes before serving.

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

Nutrition 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

How to Make It

  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.