Ingredients for Tortellini Salad And Basil Dressing
- Fresh Basil
- Powdered Fruit Pectin
- Dijon Style Mustard
- 2 cloves minced garlic
- 1 tablespoon sugar substitute (or 1 tablespoon sugar)
- Fresh Ground Black Pepper
- 1/4 cup water
- Rice Wine Vinegar
- Cheese Tortellini
- Broccoli Florets
- Carrot
- 1/4 cup thinly sliced green onions
- Tomatoes
- 1/2 cup sugar snap peas
- Romaine Lettuce Leaf
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How to Make Tortellini Salad And Basil Dressing
- In a small bowl, whisk together 1/2 cup packed fresh basil leaves, 1 teaspoon liquid pectin, 1 tablespoon Dijon mustard, 2 cloves minced garlic, 1 tablespoon sugar substitute (or 1 tablespoon sugar), and 1/4 teaspoon black pepper.
- Blend in 1/4 cup water and 2 tablespoons red wine vinegar until smooth.
- Cover and chill the dressing in the refrigerator for at least 30 minutes.
- While the dressing chills, cook 1 pound of tortellini according to package directions, omitting oil and salt.
- Add 1 cup broccoli florets and 1/2 cup sliced carrots during the last 3 minutes of cooking.
- Rinse the tortellini and vegetables under cold running water and drain well.
- In a large bowl, combine the cooked tortellini mixture and 1/4 cup thinly sliced green onions.
- Drizzle the chilled basil dressing over the tortellini mixture.
- Gently toss to coat. Cover and chill in the refrigerator for at least 2 hours to allow flavors to meld.
- Before serving, stir in 1/2 cup cherry tomatoes, halved, and 1/2 cup sugar snap peas.
- Line 4 chilled plates with romaine lettuce leaves and top with the chilled tortellini mixture.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
19g
Fat
11g
Carbs
13g
