Deli-Style Pasta Salad
This meatless main dish salad is ready to eat in fewer than 25 minutes.
Ingredients
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1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
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1 1/2 cups broccoli flowerets
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1 large carrot, thinly sliced
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1/4 cup white wine vinegar
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2 tablespoons olive oil
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1 teaspoon dried Italian seasoning, crushed
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1 teaspoon Dijon-style mustard
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1/4 teaspoon black pepper
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1/8 teaspoon garlic powder
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1 medium red or yellow sweet pepper, cut into thin strips
Directions
1.
In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
2.
Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.
3.
In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat.
Nutrition information
Calories 305, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 315 mg, Carbohydrate 41 g, Fiber 4 g, Protein 13 g. Daily Values: Vitamin A 145%, Vitamin C 142%, Calcium 14%, Iron 17%. Exchanges: Vegetable 1, Starch 2, Lean Meat 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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