Tortellini Salad And Basil Dressing

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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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Steps

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In a small bowl whisk together basil , pectin , mustard , garlic , sugar and pepper.

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Blend in water and vinegar.

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Cover and chill in refrigerator for 30 minutes.

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While dressing is chilling , cook tortellini according to the package directions omiting the oil and salt.

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Add broccoli and carrots the last 3 minutes of cooking time.

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Rinse with cold running water and allow to drain.

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In large bowl combine the pasta mixture and green onions.

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Drizzle with the dressing.

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Toss to coat , cover and chill in the refrigerator for 2 hours.

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Before serving , stir in tomato and pea pods.

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Line 4 chilled plates with romaine lettuce leaves and top with tortellini mixture.

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Ingredients

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fresh basil, powdered fruit pectin, dijon-style mustard, garlic, sugar, fresh ground black pepper, water, rice wine vinegar, cheese tortellini, broccoli florets, carrot, green onions, tomatoes, pea pods, romaine lettuce leaf