April 18th
 

theresa albert - my friend in food

 

Turkey Tortellini Salad

tortellini salad

Come on, admit it, you have pasta at least twice a week.  At least this way, it will be whole wheat pasta that is cheese filled for extra fibre and protein.  Tossing in your own tomatoes instead of tomato sauce helps you control the salt and the lean turkey you cooked yesterday bumps up the “fill me up” quotient.  Easy as (one pot)pie!

Serving Size  4     Preparation Time 10 minutes

1 600 g package whole wheat tortellini

2 tablespoons extra virgin olive oil

1 clove  garlic, minced

1 tablespoon dried basil

28 ounce canned, unsalted tomatoes, drained

1-2 cups chopped, reserved cooked turkey breast (or chicken)

4-6 cups baby arugula

Cook tortellini to package instructions and drain.  If you wish to serve cold, run under cold water.  Meanwhile, whisk together oil, garlic and dried basil and mix into canned tomatoes.  Pour into the same pot that you cooked the tortellini in if you are serving hot just to warm through.

Toss seasoned tomatoes and tortellini together.  Lay baby arugula onto a platter and top with tortellini mixture and cooked turkey.  Top with grated cheese if desired.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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