Tortellini Vegetable Salad
Bountiful Harvest Cookbook
Not only is this salad wonderfully colorful, it takes very little time to prepare. I like to serve it for luncheons or light suppers...it's sure to please pasta lovers!
SERVINGS: 6-8
CATEGORY: Salads
METHOD:
TIME: Prep: 15 min. + chilling
Ingredients:
1 package (9 ounces) refrigerated cheese- or meat-filled tortellini
1 bottle (8 ounces) Italian dressing
2 tablespoons Dijon mustard
1 cup fresh broccoli florets
1 cup sliced fresh mushrooms
1 cup cherry tomato halves
1 cup sliced zucchini
1/2 cup sliced pitted ripe olives
Directions:
Cook tortellini according to package directions; drain and rinse in cold water.
In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled. Yield: 6-8 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 221 Fat:14 g Saturated Fat:3 g Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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