Dressing

In a blender, combine all ingredients for dressing except oils. Process on medium-high speed until smooth, scraping sides, as necessary. Reduce speed to medium-low, add with blender running, add oils in steady stream. Process until smooth. Set aside.

Salad

Cook tortellini according to package instructions. Drain and rinse with cold water. Shake dry and place in mixing bowl. Toss with oil. Mix in parsley, celery and raisins. Add peaches to salad and toss with dressing. Salt and pepper to taste.

Cover with plastic wrap laid lightly against the salad to prevent browning, and chill. Let stand at room temperature; divide and serve.

Ingredients

Dressing

  • 5 Tablespoons white wine vinegar
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon chopped fresh basil leaves
  • 1 Teaspoon minced fresh thyme leaves
  • 11/2 Teaspoons minced garlic
  • 3/4 Teaspoon kosher or sea salt
  • 1/2 Teaspoon freshly ground black pepper
  • 1/4 Cup canola oil
  • 1/4 Cup extra virgin olive oil

Procedure

Salad

  • 2 Packages (20 ounces each) fresh or frozen cheese tortellini
  • 1 Teaspoon extra virgin olive oil
  • 1/3 Cup chopped fresh Italian parsley
  • 1 Cup sliced celery, cut from tender inner stalks
  • 1 Cup California golden raisins
  • 2 Cups peeled, chopped fresh peaches

Nutrition Facts Per Serving

Calories 900 (Calories from Fat 33%); Total Fat 33 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 70; Sodium 850; Potassium 704; Total Carbohydrate 119; Dietary Fiber 6; Sugars 33; Protein 30; Calcium 496; Iron 4;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Did you know raisins are naturally low in sodium?