| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Low, Fat | 24 | Servings | |
INGREDIENTS
| 1 | (9-ounce) package fresh | |
| Cheese tortellini, uncooked | ||
| 1 | (15-ounce) can garbanzo | |
| Beans, drained | ||
| 1 | (14-ounce) can artichoke | |
| Hearts, drained and | ||
| Quartered | ||
| 1 | (11 1/2-ounce) jar | |
| Pepperoncini peppers, | ||
| Drained | ||
| 1 | pt | Small cherry tomatoes |
| 1 | (8-ounce) package small | |
| Fresh mushrooms | ||
| 1 | c | Julienne-cut carrot |
| 1 | c | Julienne-cut celery |
| 1 | c | Julienne-cut green pepper |
| 1 | c | Julienne-cut yellow squash |
| 1/2 | c | Whole ripe olives |
| Antipasto Vinaigrette |
INSTRUCTIONS
Cook tortellini according to package directions, omitting salt and fat; drain well. Combine cooked tortellini, garbanzo beans, and next 9 ingredients in a large bowl. Pour Antipasto Vinaigrette over vegetable mixture; toss gently to coat. Cover and chill mixture at least 4 hours. Transfer mixture to a large serving bowl, using a slotted spoon. Yield: 24 (1/2-cup) servings Recipe from "Low Fat Ways to Cook Pasta" by Susan M. McIntosh. Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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