It's Spring Pasta Salad
Per ServingIt's Spring Pasta Salad |
||
|---|---|---|
| Makes: 8 | ||
| Serving Size: 1/2 cup | ||
| Calories | 165 | |
| Fat | 7 | g |
| Saturated Fat | 1.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 20 | g |
| Fiber | 3 | g |
| Sugars | 3 | g |
| Cholesterol | 10 | mg |
| Sodium | 215 mg (without added salt) | |
| Protein | 6 | g |
| Choices: Starch 1, Vegetable 1, Fat 1.5 | ||
- Makes: 8
- Serving Size: 1/2 cup
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
Ingredients
| Vinaigrette | ||
| 2 | Tbsp. | red wine vinegar |
| 1 | garlic clove, finely minced or crushed, almost to a paste | |
| 1 | Tbsp. | Dijon mustard |
| 2 | tsp. | fresh lemon juice |
| pinch | sugar | |
| 2 1/2 | Tbsp. | olive oil |
| Sea salt and freshly ground black pepper to taste | ||
| Salad | ||
| 1 | package | (9 oz.) fresh or frozen cheese tortellini |
| 2 | large | carrots, peeled and thinly sliced |
| 2 | plum tomatoes, diced | |
| 1 | cup | frozen green peas, thawed |
| 1/3 | cup | finely chopped red onion |
Directions
- Boil the water for the pasta and prepare the vinaigrette. Whisk together the vinegar, garlic, Dijon mustard, lemon juice, and sugar. In a thin stream, slowly add the olive oil, whisking constantly. Season with salt and pepper. Set aside.
- Cook the tortellini in boiling water for about 6 minutes (or per instructions on the package). Drain well.
- Add the pasta to a bowl, and add the carrots, tomatoes, peas, and red onion. Pour the dressing over the pasta and vegetables, tossing gently to coat. Cover and refrigerate for 30 minutes before serving.
