Tortellini Salad

From BHG's New Diabetic Cookbook. Per 2 c. serving: 253 calories, 4 g fat, 43 mg cholesterol, 42 g carb, 7 g fiber, 14 g protein. Exchanges: 2 starch, 1 lean meat, 2 vegetable.

• Ready In: 53 mins
• Serves: 4

Ingredients

• 2  tablespoons  snipped fresh basil (or 1 teaspoon dried basil)
• 4  teaspoons  powdered fruit pectin
• 1  tablespoon Dijon mustard
• 2  garlic cloves, minced
• 1  teaspoon sugar
• 1⁄4 teaspoon pepper
• 1⁄3 cup water
• 2  tablespoons white wine vinegar (or rice wine vinegar)
• 1 (9 ounce) package  refrigerated  tortellini (light garlic and cheese)
• 3  cups broccoli florets
• 1  cup  sliced carrot
• 1⁄4 cup  sliced green onion
• 1  large tomatoes, chopped
• 1  cup  fresh snow pea pods, halved
• 4  lettuce leaves

Directions

1. To make the dressing: stir together the basil, pectin, mustard, garlic, sugar, and pepper in a small bowl.
2. Stir in water and vinegar; cover and chill 30 minutes (at least).
3. Cook tortellini by following the package directions (except omit oil).
4. Add in the broccoli and carrots during the last 3 minutes of cooking.
5. Drain; rinse with cold running water; drain again.
6. In a serving bowl combine the pasta mixture and green onions; drizzle with dressing.
7. Toss to coat; cover and chill 2-24 hours.
8. To serve: gently stir in the tomato and pea pods; adjust seasoning to taste.
9. Line four salad plates with lettuce leaves; top with pasta mixture.