Submitted By: DishyDelishy
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2 tablespoon basil, fresh
4 teaspoon fruit pectin, powdered
1 tablespoon mustard, dijon-style
2 clovees garlic, minced
1 teaspoon sugar
1/4 teaspoon pepper
1/3 cup water
2 tablespoon vinegar, white wine
9 oz tortellini, light garlic-and-cheese
3 cups broccoli rabe
1 cup carrots
1 large tomatoe, chopped
1 cup pea pods
4 lettuce leaves
For dressing, in a small mixing bowl stir together basil, pectin, mustard, garlic, sugar, and pepper. Stir in water and vinegar. Cover and chill for 30 minutes.
Meanwhile, cook tortellini or ravioli according to package directions, except omit any oil or salt. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold running water; drain again.
In a large bowl combine the pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 24 hours.
To serve, gently stir tomato and pea pods into salad. Line 4 salad plates with lettuce leaves. Top with pasta mixture. Makes four 2-cup servings.