1. Cook tortellini according to package directions. Drain well and place in a large bowl. 2. Combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard, and Five Spice powder in a small bowl. Whisk in oil. 3. Toss warm tortellini with dressing. Toss in red bell pepper, green onion, snow peas, and carrot. Add more vinegar and soy sauce to taste, if desired. 4. Line a serving platter or individual serving plates with cabbage or spinach leaves. Arrange salad over greens. Serve at room temperature. * Timesaver Tip: Recipe can be made up to 1 day ahead and refrigerated. Bring to room temperature before serving. NOTES : This pasta salad is refreshing on a warm summer day. The crisp vegetables and soft tortellini are a wonderful combination. Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1 #696 by Creedenite@aol.com on Jul 29, 1997
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 189 (35%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 57.2mg||18 %|
|Sodium 645.2mg||22 %|
|Potassium 157.3mg||4 %|
|Total Carbohydrate 69.1g||20 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 66.2g|
|Protein 19.1g||27 %|
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Calories per serving: 542
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