Recipe by PaulaG
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.
Top Review by LonghornMama
Beautiful and colorful! Only change I made was to use grape tomatoes instead of a chopped tomato. I love that this uses pectin instead of oil for a nice healthy dressing. The dressing was a bit tangy for me, I would modify it a bit to suit my tastes, although I found the fresh basil absolutely wonderful and a great compliment to the tortellini and veggies. Thanks, Paula, for sharing the recipe!
- 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) packagerefrigerated cheese tortellini
- 3 cups broccoli florets
- 1 cup sliced carrot
- 2 green onions, sliced
- 1 large tomatoes, chopped
- 1 cup fresh pea pods, halved
- romaine lettuce leaf
Directions See How It's Made
- In a small bowl whisk together basil, pectin, mustard, garlic, sugar and pepper.
- Blend in water and vinegar.
- Cover and chill in refrigerator for 30 minutes.
- While dressing is chilling, cook tortellini according to the package directions omiting the oil and salt.
- Add broccoli and carrots the last 3 minutes of cooking time.
- Rinse with cold running water and allow to drain.
- In large bowl combine the pasta mixture and green onions; drizzle with the dressing.
- Toss to coat, cover and chill in the refrigerator for 2 hours.
- Before serving, stir in tomato and pea pods.
- Line 4 chilled plates with romaine lettuce leaves and top with tortellini mixture.