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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 29%
  • Fat: 8.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1g
  • Protein: 18.5g
  • Carbohydrate: 30g
  • Fiber: 2.3g
  • Cholesterol: 91mg
  • Iron: 2mg
  • Sodium: 504mg
  • Calcium: 123mg


  • 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


  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.
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