| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
6 |
Servings |
INGREDIENTS
| 2 |
pk |
Refrig cheese-filled spinach tortellini, <9 oz. each> |
| 2 |
|
Jars marinated artichokes heart quarters, <4 oz. each>, drained |
| 2 |
md |
Carrots; sliced diagonally |
| 1/2 |
c |
Pitted ripe olives; sliced |
| 1/2 |
c |
Crumbled feta cheese; <2 oz.> |
| 1/2 |
c |
Cheese-garlic Italian salad dressing |
INSTRUCTIONS
Cook pasta according to package directions. Remove and rinse well under
cold water until pasta is cool.
Combine pasta, artichoke hearts, carrots, olives and feta cheese in large
bowl. Add salad dressing; toss lightly. Season to taste with papper.
Recipe by: Make It Quick!/Best Recipes 1997 Posted to TNT - Prodigy's
Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Jul
28, 1997
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