Options

Format:
Include:
PRINT
See more
Spring Tortellini Salad

Spring Tortellini Salad

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

Cooking Light APRIL 2001

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

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.

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
advertisement

Go to Full Version of

Spring Tortellini Salad Recipe

advertisement