Tortellini, Fresh Tomato and Pea Salad
Recipe courtesy of Florida Tomato Commission.
1 pound refrigerated or frozen cheese tortellini
1 cup frozen peas
4 tablespoons balsamic salad dressing or Italian salad dressing - divided use
2 large tomatoes, cut in chunks (about 2 1/2 cups)
1/2 cup mixed salad greens, such as watercress, arugula, or mixed greens
1/2 cup diced sweet onion
- Cook tortellini according to package directions, adding peas during the last 30 seconds; drain; place in a bowl. Add 2 tablespoons salad dressing; toss gently, cool.
- Just before serving, add tomato, salad greens, onion and remaining 2 tablespoons salad dressing; toss gently.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 428; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 77mg; Total Carbs: 56g; Fiber: 5g; Protein: 20g; Sodium: 602mg.
Recipe and photograph courtesy of Florida Tomato Commission.