This veggie packed tortellini salad is perfect for anyone who’s looking to add more veggies into their diet. I’ve also added in chickpeas for protein and the tangy vinaigrette dressing is made with oil, lemon juice, Dijon mustard, and fresh garlic. Enjoy!
Ingredients
1 (350 g) package of cheese tortellini
1 (540 ml) can chickpeas -drain the liquid and rinse
2 medium carrots -peeled and diced
2 celery stalks -diced
1 yellow bell pepper -diced
1 (255 g) container coloured cherry tomatoes -cut in half
Freshly chopped parsley
1/2 cup canola oil
Juice from one medium lemon
2 tsp Dijon mustard
1 large garlic clove -finely grated
Salt and black pepper to taste
Directions
- Bring a pot of water to a boil and add the tortellini.
- When the tortellini are cooked, drain the water, and put them in a large bowl. Toss them with some canola oil so they don't stick and cool completely.
- Put the chickpeas on paper towels to soak up any excess liquid.
- Whisk together the oil, lemon juice, Dijon mustard, garlic, salt, and black pepper.
- Add all the ingredients together and mix well.
- Cover and place in the fridge until ready to serve.
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