1 (7 oz.) box tortellini
1/2 c. olive oil
1 1/2 tbsp. mustard, French or Creole
1 tsp. ground pepper
3 sm. cloves garlic, minced
1 tsp. salt
1/4 lb. Provolone cheese, diced
1/3 c. chopped parsley
2 tsp. mint, dried
2 lemons (juice only)
2 tsp. oregano

Cook tortellini until al dente. Drain and rinse in cold water. Add the mixture to the tortellini. You can keep it refrigerated. Serve cold or at room temperature as a salad or as a first course. Serves 8.

Per Serving: Cal 323; Pro 5 gm; CHO 7.5 gm; Fat 31 gm; Chol 10 mg; Sodium 430 mg.

Diabetic Exchanges: Meat - 1/2; bread - 1/2; fat - 5.