| 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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