Party antipasto

Yield: 24 Servings

Measure Ingredient
1 \N (9-ounce) package fresh
\N \N Cheese tortellini, uncooked
1 \N (15-ounce) can garbanzo
\N \N Beans, drained
1 \N (14-ounce) can artichoke
\N \N Hearts, drained and
\N \N Quartered
1 \N (11 1/2-ounce) jar
\N \N Pepperoncini peppers,
\N \N Drained
1 pint Small cherry tomatoes
1 \N (8-ounce) package small
\N \N 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
\N \N Antipasto Vinaigrette

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

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