Tortellini Salad and Basil Dressing

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs 40mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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. What was looking like a disaster turned out great! My broccoli was yellow..so I used baby zucchini, pea pods were frozen so I used green pepper. I didn't think I'd ever get dinner on the table..but once I did DH raved!! We loved the salad, the dressing I followed recipe except using Balsamic instead of rice vinegar. Thank you for a great dinner!! (hope you like the pics..hope I get the darn thing posted lol) Katie
     
  3. Wonderful summer salad which we enjoyed for supper! The only change I made was adding a bit of leftover chicken and used snow peas instead of pea pods. Thanks for sharing this keeper salad!
     
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Tweaks

  1. 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. Wonderful summer salad which we enjoyed for supper! The only change I made was adding a bit of leftover chicken and used snow peas instead of pea pods. Thanks for sharing this keeper salad!
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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