Happy Memorial Day Weekend! As we remember all the wonderful men and women who have served our country many of us will be attending BBQ’s and get togethers. I was talking with my cousin the other day about the two BBQ’s I am going to this weekend and saying how I wanted to try some new things and she suggested doing a salad with Tortellini. I thought that was a great idea so I modified my normal Summer Pasta Salad to use the tortellini. I Love this salad, it is made with nice vibrant fresh ingredients, is extremely pretty and there isn’t much worry about it being outside as there is no mayo to go bad. Give this a try at your next get together and enjoy.
Tortellini Pasta Salad: Serves 10-12 (as an appetizer / side dish)
1.5lbs Frozen Cheese Tortellini
1 English Cucumber – Peeled & Chopped
3 Carrots – Peeled & Shredded
2 Bell Peppers (I used Yellow & Red) – Diced
1 Pint Cherry Tomatoes – Halved
1C Kraft Fat Free Zesty Italian Dressing
2TB McCormick Salad Supreme Seasoning
Bring a large pot of salted water to a boil, add the tortellini and cook for approximately 3-5 minutes, stirring occasionally, drain and toss in the fridge to cool down while you get the rest of the salad ready. Prepare all your veggies and place in a large bowl, take the cooled tortellini and place in the bowl – note they will probably all be stuck together, gently pull them apart so you don’t have one massive tortellini in the bowl. Give everything a toss then add the dressing and salad supreme seasoning and toss it all again. Take pleasure in the pretty rainbow in front of you, keep in the refrigerator until ready to serve, toss one more time then serve and enjoy!
WW: 6 Points Plus / serving @ 10 servings
5 Points Plus / serving @ 12 servings