Spring Tortellini Salad
kim
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
- 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
directions
- 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.6 servings (serving size: 1 1/3 cups)
notes
Calories:277 (29% from fat) Fat:8.8g (sat 3.8g,mono 4.5g,poly 1g) Protein:18.5g Carbohydrate:30g Fiber:2.3g Cholesterol:91mg Iron:2mg Sodium:504mg Calcium:123mg
Source: kim
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