Deli-style pasta salad

By pattie_d

Ingredients

• Prep: 25 minutes
• 1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
• 1 1/2 cups  broccoli flowerets
• 1 large carrot, thinly sliced
• 1/4 cup  white wine vinegar
• 2 tablespoons  olive oil
• 1 teaspoon  dried Italian seasoning, crushed
• 1 teaspoon  Dijon-style mustard
• 1/4 teaspoon  black pepper
• 1/8 teaspoon  garlic powder
• 1 medium red or yellow sweet pepper, cut into thin strips

Preparation

Step 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.

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.

In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat.

nutrition facts
Servings Per Recipe 4 servings Calories 305, Total Fat (g) 12, Saturated Fat (g) 2, Cholesterol (mg) 30, Sodium (mg) 315, Carbohydrate (g) 41, Fiber (g) 4, Protein (g) 13, Vitamin A (DV%) 145, Vitamin C (DV%) 142, Calcium (DV%) 14, Iron (DV%) 17, Starch (d.e.) 2, Vegetables (d.e.) 1, Lean Meat (d.e.) 1, Fat (d.e.) 1.5, Percent Daily Values are based on a 2,000 calorie diet