Pasta salad at its best
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Snow peas, fresh |
| 2 | cups | Broccoli flowerets |
| 2½ | cup | Cherry tomato halves |
| 2 | cups | Mushrooms, fresh, sliced |
| 1 | can | Whole pitted ripe olives (7.75-oz), drained |
| 1 | pack | Cheese-stuffed tortellini (8-oz), uncooked |
| 3 | ounces | Fettucine, uncooked |
| 1 | tablespoon | Parmesan cheese, grated Pasta Salad Dressing (recipe follows) Parmesan cheese, grated (optional) |
Directions
Drop snow peas into boiling water; boil 1 minute, and remove with a slotted spoon. Place broccoli in boiling water; boil 1 minute, and drain. Combine peas, broccoli, tomatoes, mushrooms, and olives.
Cook pasta according to package directions; drain, and let cool slightly. Combine vegetables, pasta, and 1 tablespoon Parmesan cheese in a large bowl; add salad dressing and toss well. Chill several hours before serving. Garnish with additional Parmesan cheese, if desired. Serve with Deli Meats and warm French bread.