This is one of my favorites and one that I use a lot in the summer!

Look for whole-wheat versions of this in specialty stores…I have found Whole Wheat Couscous that is wonderful as well!

Dressing

1/3 cup olive oil

3 tablespoons red wine vinegar

1 teaspoon lemon juice

1/2 teaspoon SweetR! Gourmet or Agave

1/2 teaspoon Sea Salt

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano leaves

Salad

1 (9 oz) pkg refrigerated cheese-filled tortellini (or you can find a dried version as well, just cook and then measure)

1 cup sliced carrots

1 1/2 cups Frozen Cut Green Beans

2 tablespoons sliced green onions

In jar with tight-fitting lid, combine all the dressing ingredients; shake well. Set aside.

Cook tortellini, carrots and green beans as directed on the tortellini package until torellini are tender and vegetables are crisp-tender. Drain; return to saucepan. Cover with cold water; let stand 5 minutes. Drain well

In medium bowl, combine tortellini, carrots and green beans; add onion. Pour dressing over salad; toss gently to coat.

8 (1/2 cup) servings

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