Directions:
- In a large stock pot, blanch the aspargus, carrot, and broccoli [and peas if using fresh] for a minute then drop into ice water and pat dry.
- Blanch the squash or zucchini for 30 seconds and remove, drop into ice water and pat dry.
- Place the vegetables in a serving bowl. Add the tomato, peas, celery, scallions, pine nuts and dill.
- Cook the tortellini or the Gnocci according to package directions. Drain in colander, run cold water over it. Drain again very well and stir into the veggies.
- Make the dressing. Combine all the ingredients in a jar with a screw top. Shake well. You can make this 8 hours in advance. Pour over salad and chill. If omitting olive oil to reduce fat, toss the salad gently before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 737.46 Kcal (3088 kJ) | ||
| Calories from fat | 391.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.5g | 67% | |
|---|---|---|---|
| Cholesterol | 47.62mg | 16% | |
| Sodium | 798.99mg | 33% | |
| Potassium | 674.75mg | 14% | |
| Total Carbs | 68.92g | 23% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 6.29g | 25% | |
| Protein | 21.12g | 42% | |
| Vitamin C | 44.8mg | 75% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.1mg | 23% | |
| Calcium | 226.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 198.32 Kcal (830 kJ) | ||
| Calories from fat | 105.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.7g | 67% | |
|---|---|---|---|
| Cholesterol | 12.81mg | 16% | |
| Sodium | 214.86mg | 33% | |
| Potassium | 181.45mg | 14% | |
| Total Carbs | 18.54g | 23% | |
| Sugars | 2.36g | 35% | |
| Dietary Fiber | 1.69g | 25% | |
| Protein | 5.68g | 42% | |
| Vitamin C | 12.1mg | 75% | |
| Iron | 1.1mg | 23% | |
| Calcium | 60.9mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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