Ohhhh!! I’ve been looking for this recipe EVERYWHERE! I had completely forgotten about it until my Mom mentioned it a couple of weeks ago. I thought it must have been a recipe Mandy had made but she was stumped when I asked her for the recipe.

Well. Will wonders never cease!! As I was cleaning out my recipe binder today – guess what I found! Yes! Stuck in the inside pocket behind some other papers was the recipe card. I am SO excited! It really is a yummy recipe. Not at ALL low carb b/c of the pasta, but vegetarian and a low calorie, protein rich and fiber rich side dish item. Serve with a grilled chicken breast and you have yourself a whole meal under 300 calories. But you MUST exercise portion control!!

Who would have thought to simply look in my own recipe binder?!?! I originally acquired this recipe when I purchased the 4-Piece Colander & Bowl Set from Pampered Chef. I will say – I’ve been more impressed with the recipe than the product! HAHA!!

Summer Tortellini Salad courtesy of The Pampered Chef

Click the above link for a nice printable version!!

Ingredients:
1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.

Yield: 6 servings

Nutrients per serving: (1 cup): Calories 180, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 31 g, Protein 7 g, Sodium 490 mg, Fiber 3 g

©The Pampered Chef, Ltd. 2008