A zesty Japanese-style vinaigrette flavors a popular stuffed Italian pasta. Serve with crusty French bread. Peach Sherbet for dessert.
Serves 2
1 cup frozen cheese tortellini
1 large carrot cut in 2-inch matchsticks
1 cup snow peas
2 tablespoons snipped fresh parsley
1 tablespoon rice vinegar
1 teaspoon canola oil
1-1/2 teaspoons teriyaki sauce
1/4 teaspoon minced gingerroot
1 clove garlic, minced
1/8 teaspoon dry mustard
To prepare pasta and veggies:
Cook tortellini for 5 minutes in a large saucepan of boiling water. Add carrots. Return to a boil and cook for 2 minutes. Add peas and cook for 1 minute. Drain in a colander and cool under cold water. Drain well.
To make dressing:
Combine parsley, vinegar, oil, teriyaki sauce, gingerroot, garlic and mustard.
Place tortellini mixture in a bowl and gently toss with dressing.