Party antipasto
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | pint | Small cherry tomatoes |
| 1 | (8-ounce) package small | |
| Fresh mushrooms | ||
| 1 | cup | Julienne-cut carrot |
| 1 | cup | Julienne-cut celery |
| 1 | cup | Julienne-cut green pepper |
| 1 | cup | Julienne-cut yellow squash |
| ½ | cup | Whole ripe olives |
| Antipasto Vinaigrette | ||
Directions
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 (½-cup) servings
Recipe from "Low Fat Ways to Cook Pasta" by Susan M. McIntosh.
Converted to MM by Donna Webster Donna@... Submitted By DONNA@...
On TUE, 31 OCT 1995
151630 GMT