Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light April 2001

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

277 calories; calories from fat 29%; fat 8.8g; saturated fat 3.8g; mono fat 4.5g; poly fat 1g; protein 18.5g; carbohydrates 30g; fiber 2.3g; cholesterol 91mg; iron 2mg; sodium 504mg; calcium 123mg.
Advertisement