Cooking Recipe Party Antipasto
Recipe 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
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.
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