Meatless Monday: Tortellini Salad

July 23, 2012 at 1:42 pm Leave a comment

1 tsp crushed, dried basil
4 tsp powdered fruit pectin
1 tbsp Dijon-style mustard
2 minced garlic cloves
1 tsp sugar
1/4 teaspoon pepper
1/3 c water
2 tbsp white wine vinegar
1 9oz package light cheese tortellini
3 c broccoli florets
1 c sliced carrots
2 sliced green onion
1 lg chopped tomato
1 c halved fresh pea pods

1. For dressing —  in a small mixing bowl stir together basil, pectin, mustard, garlic, sugar, and pepper. Stir in water and vinegar. Cover and refrigerate for 30 min.
2. For tortellini — , cook tortellini according to package directions, omitting any oil or salt. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold running water; drain again.
3. In a large bowl combine the pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and refrigerate for 2 to 24 hours.
4. To serve, gently stir tomato and pea pods into salad. Makes four 2-cup servings.

Nutrition Facts per Serving:
Calories: 253
Protein: 14g
Carbohydrate: 42g
Total Fat: 4g
Dietary Fiber: 7g
Sodium: 398mg

*Recipe Adapted From Diabetic Living:*


Entry filed under: Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , , .

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