Deli-Style Pasta Salad
Ideal for everything from a quick supper to a block party feast, this tortellini and veggie salad goes together in just minutes.
8 or 9 ounces frozen or refrigerated cheese-filled tortellini
1 1/2 cups broccoli florets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 teaspoon Dijon-style mustard
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 medium red or yellow sweet pepper, cut into thin, bite-size strips
fresh chives with blossoms (optional)
In a large saucepan cook tortellini according to package directions, except omit any oil or salt and add broccoli and carrot for the last 3 minutes of cooking. Drain tortellini and vegetables. Rinse with cold water; drain again.
Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.
In a large bowl combine the tortellini mixture and sweet pepper. Shake dressing. Pour over tortellini mixture; toss gently to coat.
To serve, divide among 4 dinner plates. If desired, garnish with fresh chives.
As prepared, each serving contains 305 calories, 12g total fat, 30mg cholesterol, 315mg sodium, 41g total carbohydrate and 13g protein.