- 1 9-ounce package cheese tortellini
- 1 cup Florida blueberries
- 1 3/4 cups Florida strawberries
- 2 Florida tangerines, peeled and sectioned
- 1/2 cup low-fat poppy seed dressing
- Cook tortellini according to package instructions; drain.
- In a large, bowl add pasta and fruit. Pour dressing over salad and mix evenly.
- Add basil and salt and pepper to taste.
- This recipe is best when served cold. Refrigerate 2-4 hours.
Yield 6 servings
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