Traditional pasta salads are typically smothered in mayonnaise. This delicious lightened-up version cuts the saturated fat and boosts the protein by using Italian dressing along with other healthful ingredients.
RECIPE
Tortellini Salad
Makes 4 Servings
This recipe is versatile. You can use any bean or nut that your kids like, add just about any vegetable, add cubes of Cheddar cheese or crumbled feta, or toss in some cooked chicken, shrimp, or beef.
1 cup pesto-filled dried tortellini *
3/4 cup frozen shelled edamame, thawed
3/4 cup canned chickpeas, drained and rinsed
1/2 cup dried cranberries
1/2 cup lightly toasted sliced almonds
3 tablespoons Italian salad dressing
1. Cook the pasta according to package directions. Five minutes before it’s done, stir in the edamame. Drain in a colander, place in a bowl, and cool (on the counter or in the fridge).
2. When the pasta comes to room temperature or cooler, add the chickpeas, cranberries, almonds, and salad dressing. Stir to combine. Season with kosher salt and pepper to taste.
3. Before packing into a lunchbox, you may want to add an additional teaspoon of the dressing.
Nutrition Information per Serving (1 cup): 330 calories, 13g fat (2g saturated, 0.2g omega-3), 530mg sodium, 42g carbohydrate, 3g fiber, 12g protein, 15% vitamin C, 10% calcium, 10% iron
* I used small, dried, pesto-filled tortellini for this recipe. If you use fresh or frozen tortellini, use enough so your cooked yield is 2 cups. From there, mix in the remaining ingredients.