Fresh ingredients, ready-made pasta and an easy dressing come together deliciously in this hearty salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2009
- 2 yellow peppers
- 1 sweet green pepper
- 1 pkg (350 g) cheese tortellini
- 1/4 cup pine nut
- 3 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Dijon mustard
- 1 pinch each of salt and pepper
- 1 pinch hot pepper flakes
MethodOn foil-lined baking sheet, broil red and green peppers, turning occasionally, until blackened, about 15 minutes. Let cool enough to handle. Peel off blackened skins; core and seed. Cut into 3/4-inch (2 cm) pieces.
Meanwhile, in large pot of boiling water, cook tortellini until tender, 8 to 10 minutes; drain and set aside.
Meanwhile, in small skillet, toast pine nuts over medium-high heat, shaking pan constantly, until golden, about 3 minutes; set aside.
In large bowl, whisk together vinegar, oil, garlic, thyme, mustard, salt, pepper and hot pepper flakes. Stir in roasted peppers, tortellini and pine nuts. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts Per serving: about
- Sodium 984 mg
- Protein 13 g
- Calories 508.0
- Total fat 22 g
- Cholesterol 49 mg
- Saturated fat 5 g
- Total carbohydrate 61 g
- Iron 19.0
- Folate 8.0
- Calcium 10.0
- Vitamin A 22.0
- Vitamin C 198.0