Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Party antipasto

Yield: 24 Servings

Ingredients:

• 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 pt Small cherry tomatoes
• 1 (8-ounce) package small Fresh mushrooms
• 1 c Julienne-cut carrot
• 1 c Julienne-cut celery
• 1 c Julienne-cut green pepper
• 1 c Julienne-cut yellow squash
• 1/2 c Whole ripe olives

Instructions:

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 (1/2-cup) servings Recipe from "Low Fat Ways to Cook Pasta" by Susan M. McIntosh. Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE 31 OCT 1995 151630 GMT

Web Standards & Support: