Tortellini Salad and Basil Dressing |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 4 |
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This salad is so pretty. Perfect for a ladies lunch served on plates lined with romaine lettuce. The cooking time is the time needed for chilling salad. This recipe comes from The Diabetic Cookbook. Ingredients:
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed |
4 teaspoons powdered fruit pectin |
1 tablespoon dijon-style mustard |
2 cloves garlic, minced |
1 teaspoon sugar |
1/4 teaspoon fresh ground black pepper |
1/3 cup water |
2 tablespoons rice wine vinegar |
1 (9 ounce) package refrigerated cheese tortellini |
3 cups broccoli florets |
1 cup sliced carrot |
2 green onions, sliced |
1 large tomato, chopped |
1 cup fresh pea pods, halved |
romaine lettuce leaf |
Directions:
1. In a small bowl whisk together basil, pectin, mustard, garlic, sugar and pepper.
2. Blend in water and vinegar.
3. Cover and chill in refrigerator for 30 minutes.
4. While dressing is chilling, cook tortellini according to the package directions omiting the oil and salt.
5. Add broccoli and carrots the last 3 minutes of cooking time.
6. Rinse with cold running water and allow to drain.
7. In large bowl combine the pasta mixture and green onions; drizzle with the dressing.
8. Toss to coat, cover and chill in the refrigerator for 2 hours.
9. Before serving, stir in tomato and pea pods.
10. Line 4 chilled plates with romaine lettuce leaves and top with tortellini mixture.
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