Wednesday, April 3, 2013

CONFETTI PASTA SALAD by Brenda Riden


Here's an easy pasta salad that uses fresh veggies and fat-free salad dressing. Something healthy after eating all those chocolate bunnies during the Easter holidays.

Confetti Pasta Salad

Ingredients:
1  cup broccoli, coarsely chopped
1  cup cauliflower, coarsely chopped
1  package (9 ounces) fresh tortellini, cooked and drained
2  small carrots, thinly sliced
2  tablespoons thinly sliced green onions
 
1  garlic clove, pressed
1/2  cup fat-free Italian salad dressing
1  teaspoon hot pepper sauce (optional)
1/2  cup fresh grated Parmesan cheese

Directions: 
1. Chop broccoli and cauliflower with Food Chopper. 
2. Combine all ingredients except cheese in Classic Batter Bowl, tossing gently. 
3. Top with cheese. 
4. Serve using 3-Way Tongs. 

Yield: 8 (1-cup) servings 

©The Pampered Chef, Ltd. 2003
www.pamperedchef.com


Brenda Riden
Pampered Chef Consultant
www.pamperedchef.biz/brendariden
 






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