Confetti pasta salad

Yield: 8 Servings

Measure Ingredient
1 pack Refrigerated tortellini
Pasta -- cooked and drained
1 cup Broccoli -- coarsely
1 cup Cauliflower -- coarsely
2 smalls Carrots -- scored and
2 tablespoons Green onions -- sliced
1 Clove garlic bulbs --
½ cup Fat-free Italian salad
1 teaspoon Hot sauce -- optional
2 ounces Parmesan cheese -- grated

Chop broccoli and cauliflower with Food Chopper. Score carrots with Lemon Zester/Scorer; slice using Grater-Slicer. Slice onion with 5-inch Self Sharpening Utility Knife. Pressgarlic with Garlic Press. Combine all ingredients EXCEPT cheese in Classi c 2-Quart Batter Bowl. Grate cheese over salad with Cheese Grater. Serve in Classic 2-Quart Batter Bowl or chilled Mini-Baking Bowl using 3-Way Tongs.

Posted to EAT-L Digest - 29 May 96 Date: Thu, 30 May 1996 16:12:33 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef

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