Tortellini Salad

Name: Tortellini Salad
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons snipped fresh basil (or 1 teaspoon dried basil); 4 teaspoons powdered fruit pectin; 1 tablespoon Dijon mustard; 2 garlic cloves, minced; 1 teaspoon sugar; 1/4 teaspoon pepper; 1/3 cup water; 2 tablespoons white wine vinegar (or rice wine vinegar); 1 (9 ounce) package refrigerated tortellini (light garlic and cheese); 3 cups broccoli florets; 1 cup sliced carrot; 1/4 cup sliced green onion; 1 large tomatoes, chopped; 1 cup fresh snow pea pods, halved; 4 lettuce leaves

Submitted by ratherbeswimmin

"From BHG's New Diabetic Cookbook. Per 2 c. serving: 253 calories, 4 g fat, 43 mg cholesterol, 42 g carb, 7 g fiber, 14 g protein. Exchanges: 2 starch, 1 lean meat, 2 vegetable."

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Ready In:: 53mins
Ingredients:: 15
Serves:: 4

ingredients

2 tablespoons snipped fresh basil (or 1 teaspoon dried basil)
4 teaspoons powdered fruit pectin
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon sugar
¹⁄₄ teaspoon pepper
¹⁄₃ cup water
2 tablespoons white wine vinegar (or rice wine vinegar)
1 (9 ounce) package refrigerated tortellini (light garlic and cheese)
3 cups broccoli florets
1 cup sliced carrot
¹⁄₄ cup sliced green onion
1 large tomatoes, chopped
1 cup fresh snow pea pods, halved
4 lettuce leaves

directions

To make the dressing: stir together the basil, pectin, mustard, garlic, sugar, and pepper in a small bowl.
Stir in water and vinegar; cover and chill 30 minutes (at least).
Cook tortellini by following the package directions (except omit oil).
Add in the broccoli and carrots during the last 3 minutes of cooking.
Drain; rinse with cold running water; drain again.
In a serving bowl combine the pasta mixture and green onions; drizzle with dressing.
Toss to coat; cover and chill 2-24 hours.
To serve: gently stir in the tomato and pea pods; adjust seasoning to taste.
Line four salad plates with lettuce leaves; top with pasta mixture.