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

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.
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