1 lb. tortellini
¼ cup broccoli florets, blanched
¼ cup carrots, shredded
¼ cup black olives, sliced
½ cup chicken, optional, cooked shredded
½ small shallot, diced (optional)
½ cup balsamic vinegar
¼ cup oil
1 tbsp. dried oregano
⅛ tsp. black pepper
⅛ tsp. salt
1 tbsp. onion powder
Combine dressing ingredients in a small bowl, leaving oil for last. Set aside.
Cook tortellini in a cooking pot filled with salted water about 4 minutes.
Add broccoli and cook an additional 2 minutes or until tortellini is just under done or al dense.
Drain and cold shock in a large bowl filled with cold water.
Drain well and place in serving bowl.
Add carrots, black olives, chicken, and shallot.
For dressing, mix balsamic vinegar, oil, oregano, black pepper, salt and onion powder in a small bowl.
Toss to coat in the serving bowl
Place in fridge, covered, about 15 minutes.
Serve cold or at room temperature.
Sugar: 5g
:
Calcium: 126mg
Calories: 288kcal
Carbohydrates: 31g
Cholesterol: 28mg
Fat: 13g
Fiber: 4g
Iron: 2mg
Potassium: 106mg
Protein: 11g
Saturated Fat: 2g
Sodium: 358mg
Vitamin A: 734IU
Vitamin C: 3mg
