Confetti pasta salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Refrigerated tortellini |
| Pasta -- cooked and drained | ||
| 1 | cup | Broccoli -- coarsely |
| Chopped | ||
| 1 | cup | Cauliflower -- coarsely |
| Chopped | ||
| 2 | smalls | Carrots -- scored and |
| Sliced | ||
| 2 | tablespoons | Green onions -- sliced |
| 1 | Clove garlic bulbs -- | |
| Pressed | ||
| ½ | cup | Fat-free Italian salad |
| Dressing | ||
| 1 | teaspoon | Hot sauce -- optional |
| 2 | ounces | Parmesan cheese -- grated |
Directions
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