Tortellini-Vegetable Salad

Tortellini-Vegetable Salad
Write a review
  1. 1 9 ounce package refrigerated cheese tortellini
  2. 6 cups torn mixed greens
  3. 1 1/2 cups sliced fresh mushrooms
  4. 1 medium yellow or red sweet pepper, cut into bite-size strips (1 cup)
  5. 1/4 cup snipped fresh basil
  6. 1/4 cup white wine vinegar or white vinegar
  7. 2 tablespoons water
  8. 2 tablespoons olive oil
  9. 2 teaspoons sugar
  10. 2 cloves garlic, minced
  11. 1/4 teaspoon ground black pepper
  12. 1/2 cup fat-free toasted garlic-and-onion croutons
  1. In a large saucepan, cook the tortellini according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
  2. In a large bowl, combine tortellini, mixed greens, mushrooms, sweet pepper, and basil.
  3. For dressing, in a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Pour over tortellini mixture; toss to coat.
  4. Divide the tortellini mixture among four serving bowls or plates. Top with the croutons. Makes 4 main-dish servings.