Tortellini With Tuna Salad Recipe
Ingredients
| Tortellini | 3/4 Pound | |
| Frozen peas | 1 Cup (16 tbs) | |
| Sweet red pepper | 1/2 To taste, diced | |
| Red onion | 1/2 Cup (16 tbs), chopped | |
| Water | 1 Can (10oz), drained | |
| 1 Can (14 oz/398 ml) artichokes, drained and quartered (optional) | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Chopped basil | 1/4 Cup (16 tbs), dried | |
| Garlic | 1 Clove (5gm), minced (Dressing:) | |
| Dijon Mustard | 1 Teaspoon (Dressing:) | |
| 3 Tbsp lemon juice or white wine vinegar | ||
| Orange juice | 1/4 Cup (16 tbs) (Dressing:) | |
| Olive oil | 3 Tablespoon (Dressing:) | |
| 1/4 Cup low-fat plain yogurt | ||
| Basil | 1/4 Cup (16 tbs), finely chopped (Dressing:) | |
| Ground pepper | 1 To taste (Dressing:) | |
| Salt | To Taste | |
Directions
In large pot of boiling water, cook tortellini until al dente (tender but firm); drain and rinse under cold water.
Drain thoroughly.
Thaw peas under cold water.
In salad bowl, combine pasta, peas, sweet pepper, onion, tuna, artichokes (if using), parsley and basil; toss lightly to mix.
Dressing: In blender, food processor or bowl, combine garlic, mustard, lemon and orange juice; mix well.
With machine running or while mixing, gradually add oil.
Add yogurt, basil, and salt and pepper to taste; mix.
Pour over salad and toss to mix.
Cover and refrigerate for up to 2 days.
Drain thoroughly.
Thaw peas under cold water.
In salad bowl, combine pasta, peas, sweet pepper, onion, tuna, artichokes (if using), parsley and basil; toss lightly to mix.
Dressing: In blender, food processor or bowl, combine garlic, mustard, lemon and orange juice; mix well.
With machine running or while mixing, gradually add oil.
Add yogurt, basil, and salt and pepper to taste; mix.
Pour over salad and toss to mix.
Cover and refrigerate for up to 2 days.
Chef
