Party Antipasto Recipe
Yield: 24 ServingsRecipe by luhu.jp
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 pint: Small cherry tomatoes,
1: , (8-ounce) package small
Fresh mushrooms,
1 cup: Julienne-cut carrot,
1 cup: Julienne-cut celery,
1 cup: Julienne-cut green pepper,
1 cup: Julienne-cut yellow squash,
1/2 cup: 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.
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
Source from luhu.jp
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
Source from luhu.jp