Confetti Pasta Salad

Source: The Pampered Chef

Yield: 8 servings

1 package refrigerated tortellini, cooked and drained
1 cup broccoli, coarsely chopped
1 cup cauliflower, coarsely chopped
2 small carrots, scored and sliced
2 tablespoons green onions, sliced
1 clove garlic, pressed
1/2 cup fat-free Italian salad dressing
1 teaspoon hot sauce (optional)
2 ounces parmesan cheese, grated

Chop broccoli and cauliflower with Food Chopper. Score carrots with Lemon Zester/Scorer; slice using Grater-Slicer. Slice onion with 5-inch Self Sharpening Utility Knife. Press garlic with Garlic Press.

Combine all ingredients EXCEPT cheese in Classic 2-Quart Batter Bowl. Grate cheese over salad with Cheese Grater. Serve in Classic 2-Quart Batter Bowl or chilled Mini-Baking Bowl using 3-Way Tongs.

Per serving: 60 Calories (kcal); 2g Total Fat; (32% calories from fat); 4g Protein; 7g Carbohydrate; 6mg Cholesterol; 371mg Sodium Food

Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates