Spring tortellini salad
Delight your taste buds with this vibrant Spring tortellini salad, bursting with fresh flavors and colorful ingredients. Perfect for a light and delicious meal.
Ingredients:
- ¼ cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons spicy brown or Dijon mustard
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1 (9-ounce) package fresh cheese tortellini, uncooked
- 2 cups frozen medium shrimp
- ¾ cup thinly sliced carrot
- 2 cups finely chopped tomato
- 1 cup frozen green peas, thawed
- ½ cup finely chopped red onion
Instructions:
- For the dressing, mix together the initial 7 components in a tiny bowl, and blend thoroughly with a whisk.
- For the salad, boil tortellini in water for 6 minutes. Then, add shrimp and carrot; cook for 3 minutes. After draining properly, mix pasta along with tomato, peas, and onion in a big bowl; pour the dressing on the salad, lightly tossing to cover. Keep it covered and refrigerate for 30 minutes.
Summary:
- Calories: 1563 kcal
- Fat: 51 g
- Protein: 101 g
- Carbs: 175 g
- Potassium: 2022 mg
- Magnesium: 254 mg