Monday, February 1, 2010

Guest Post: Tortellini Salad Recipe

Today we have another guest post from Robyn Webb, an award winning nutritionist, cookbook author, chef and teacher (If you missed her Parmesan Polenta recipe check it out here). Robyn Webb has been a passionate advocate of cooking well and eating wisely for most of her life. Because of health problems within her own family, mostly notably diabetes, Robyn learned early on the importance of a balanced, healthful approach to eating.


Tortellini Salad Recipe
Serves: 8
Serving Size: 1/2 cup
Preparation Time: 20 minutes
Cooking Time: 10 minutes
  • 9 oz. reduced-fat cheese tortellini
  • 1 cup broccoli florets
  • 1 small carrot, peeled and sliced
  • 1 medium-size ripe tomato, seeded and diced
  • 2 scallions, trimmed and finely sliced
  • 1/4 cup reduced-fat French dressing
  • 1/4 cup reduced-fat cheddar cheese, diced
  • Salt and pepper to taste
Bring a medium-size pot of water to a boil. Cook the tortellini according to package directions, and during the final 3 minutes add the broccoli and carrots. Drain through a colander, rinse under cold water, then set aside to drain well.
In a large mixing bowl combine the cooked tortellini, broccoli, and carrots with the tomato, scallions, and French dressing, Toss gently to coat, then stir in the cheese. Season with salt and pepper to taste, and serve immediately or refrigerate.

Nutrition Per Serving
Calories: 131
Calories from fat: 38
Sodium: 297mg
Total Fat: 4g
Saturated Fat: 2g
Carbohydrate: 18g
Dietary Fiber: 1g
Sugars: 1g
Cholesterol: 18mg
Protein: 7g


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