It is to be noted that I am actually eating this salad as I am writing this.
The Tortellini Salad is a great cold dish to have. It can be used as a side dish, a pre cursor to a dinner. It's a great secondary use of tortellini. Instead of a hot pasta dinner or antipasto, a cold salad would be a delight. It is quick to make as well. The possibilities are plentiful when you really put your mind to it.
As additions, you can add either chopped basil or celery seed to brighten up the dish. Using fat free mayonnaise or dressing and fat free/reduced fat/skim milk will help with the calories and nutrition factors for the dish as well. Add this to your healthy(ish) cook book and enjoy a nice refreshing meal.
9-ounce package refrigerated cheese- filled tortellini
10-ounce package frozen peas & carrots
1/2 cup Fat-free mayonnaise dressing or salad
2 tbsp Skim Milk/Reduced Fat Milk
1 tbsp Stone-ground mustard or Dijon-style mustard
In a saucepan cook tortellini according to the package directions, except stir in frozen peas and carrots along with tortellini. Drain.
In a mixing bowl, combine mayonnaise or salad dressing, milk, and mustard. Add cooked tortellini & vegetables, stirring to coat.
Cover and refrigerate for at least 4 hours or up to 24 hours.
*Per Serving: Cal 259; Fat 5g; Sat Fat 2g; Chol 30mg; Carb 43g; Protein 12g; Fiber 2g; Sodium 714mg
*Estimated nutritional information. Amounts will vary based on specific products used.