Yield: 20 Servings
|1 pounds||Cheese tortellini|
|1||Head broccoli; separated|
|1||Head cauliflower; separated|
|1 large||Red pepper; sliced thin|
|2 cans||Black olives; pitted|
|5||Stalks celery; sliced|
|6||Green onion; sliced thin|
|2||Jars marinated artichoke hearts; drained & quartered|
|16 ounces||Italian salad dressing; separated|
Prepare the night before. Prepare tortellin according to manufacturer's directions; drain and cool under cold water. Add to prepared raw vegetables and toss with one half (8 ounces) of the salad dressing. Cover and refrigerate. Just before serving, toss with the remaining salad dressing.
My Notes: Very Good! Did not use olives or artichokes. Added 2 chopped tomatoes.
Recipe by: Lisa Eat-L
Posted to EAT-L Digest by RollFamily <RollFamily@...> on Mar 10, 1998