Tap, tap, testing, one, two, three...is this thing on?
No one ever comments anymore, just wondering if anyone is actually out there. :)
Tuesday, February 16, 2010
Saturday, February 6, 2010
Tortellini Pasta Salad
My brother is blessing his baby tomorrow morning and my assignment is pasta salad. Now, I love the traditional pasta salad with the corkscrew pasta and lots of veggies dressed with Zesty Italian but I wanted to try something different.
This recipe has a warm lemon vinaigrette instead of the bottled dressing and it's yum. Not just a little yum but a lot YUM. Definitely a do again. This would be good with summer cucumbers and peppers too I think...
Tortellini Pasta Salad
Servings: 10
1 lb refrigerated tortellini
1 cup grape tomatoes halved
5 carrots sliced
1 can olives, halved
8 oz mozzarella chunked
1 cup olive oil
1/2 tsp fresh thyme
2 lemons, zested
1 tsp Dijon mustard
2 T. white wine vinegar
2 tsp kosher salt
1/2 tsp ground black pepper
1/2 bottle McCormick Salad Supreme
1/2 cup grated Parmesan
Fat: 29.8
Carbohydrates: 24.9
Fiber: 2.6
Protein: 14.8
This recipe has a warm lemon vinaigrette instead of the bottled dressing and it's yum. Not just a little yum but a lot YUM. Definitely a do again. This would be good with summer cucumbers and peppers too I think...
Tortellini Pasta Salad
Servings: 10
1 lb refrigerated tortellini
1 cup grape tomatoes halved
5 carrots sliced
1 can olives, halved
8 oz mozzarella chunked
1 cup olive oil
1/2 tsp fresh thyme
2 lemons, zested
1 tsp Dijon mustard
2 T. white wine vinegar
2 tsp kosher salt
1/2 tsp ground black pepper
1/2 bottle McCormick Salad Supreme
1/2 cup grated Parmesan
- Cook the pasta per directions on package.
- Toss pasta, tomatoes, olives, mozzarella and carrots in large bowl. Heat the olive oil in a medium saute pan and add thyme, garlic, and lemon zest. Cook over low heat for 1 minute.
- Remove from heat and add lemon juice, mustard, vinegar, salt and pepper. Whisk together.
- Pour vinaigrette over the pasta and toss.
- Stir in grated Parmesan just before serving.
Fat: 29.8
Carbohydrates: 24.9
Fiber: 2.6
Protein: 14.8
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