| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Salads |
10 |
Servings |
INGREDIENTS
| 3 |
c |
Snow peas, fresh |
| 2 |
c |
Broccoli flowerets |
| 2 1/2 |
c |
Cherry tomato halves |
| 2 |
c |
Mushrooms, fresh, sliced |
| 1 |
cn |
Whole pitted ripe olives (7.75-oz), drained |
| 1 |
pk |
Cheese-stuffed tortellini (8-oz), uncooked |
| 3 |
oz |
Fettucine, uncooked |
| 1 |
tb |
Parmesan cheese, grated Pasta Salad Dressing (recipe follows) Parmesan cheese, grated (optional) |
INSTRUCTIONS
Drop snow peas into boiling water; boil 1 minute, and remove with a slotted
spoon. Place broccoli in boiling water; boil 1 minute, and drain. Combine
peas, broccoli, tomatoes, mushrooms, and olives. Cook pasta according to
package directions; drain, and let cool slightly. Combine vegetables,
pasta, and 1 tablespoon Parmesan cheese in a large bowl; add salad dressing
and toss well. Chill several hours before serving. Garnish with additional
Parmesan cheese, if desired. Serve with Deli Meats and warm French bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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