tomato and tortellini salad

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Tomato and Tortellini Salad

 

Recipe By :Cole's Home Library Mini-Menus Cookbooks: Healthy Eating

Serving Size : 6 Preparation Time :0:00

Categories : Salad

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces tortellini pasta -- your choice of fillings

4 ounces broccoli

8 ounces cherry tomatoes -- bite-sized

3 tablespoons chopped fresh chives

OPTIONAL:

2 ounces bacon (real or imitation)

or 1/4 cup grated carrot

DRESSING:

1/4 cup olive oil

3 tablespoons white vinegar

3 tablespoons chopped fresh chives

1/4 teaspoon dried oregano

1/4 teaspoon sugar

1 garlic clove -- crushed

 

Add pasta to large pan of boiling water; boil, uncovered, until just tender,

drain. Rinse under cold water; drain well.

 

Cut the broccoli into bite-sized pieces. The goal is to make the tomatoes,

pasta and broccoli pieces about the same size. Boil, steam or microwave broccoli

until just tender, rinse under cold water; drain.

 

Prepare the optional ingredient(s). Cook bacon (meat or meatless) until crisp.

Drain; crumble. Alternative, peel and grated a carrot; saute until caramelized

or leave raw.

 

DRESSING: Combine all ingredient in jar; shake well.

 

Combine tortellini, broccoli, bacon/carrot, tomatoes and chives in bowl. Add

dressing. Mix well. Serve within 15 minutes. Or chill and serve later. Serve 4

to 8, depending on menu.

 

Recipe appears in the Pasta volume of the mini-menu series. May also appear in

other Cole publications or Australian Women's Weekly Cookbooks.

 

Description:

" Red, white, green salad for picnic, party, potluck or lunchbox "

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Per Serving (excluding unknown items): 274 Calories; 13g Fat (42.1% calories

from fat); 11g Protein; 29g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol;

262mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 5827 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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