June 2007 Tortellini, Tomato and Pea Salad 1 pound frozen cheese tortellini 1 cup frozen peas 4 Tbsp divided, low fat Italian or Balsamic salad dressing, divided 1 pound (~2 1/2 cups) fresh tomatoes, cut into small chunks 1/2 cup mixed salad greens 1/2 cup sweet onion, diced Cook tortellini according to package directions, adding peas during the last 30 seconds. Drain, and place in bowl. Add 2 Tbsp of the dressing, toss gently and cool. Just before serving add tomato, salad greens, onion and remaining 2 Tbsp salad dressing. Gently toss. Makes about 4 servings. 1 1/2 cup-1 3/4 cup Calories ~ 250 Protein: 12 grams Fat: 9 grams (but will be lower depending on the tortellini) Carbs: 33 grams Fiber: 3 grams For the exchange system: count as 2 starch, 1 protein and 1 fat. Adapted from "Fresh Salads get a Mediterranean Spin" in The News Herald on April 15, 2007. Archived Recipes Copyright 2002-2007 - Lisa Merrill