Pampered Chef Recipes

Confetti Pasta Salad

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Yield: 8 servings

Ingredients

  • 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

Instructions

  1. Chop broccoli and cauliflower with Food Chopper.
  2. Score carrots with Lemon Zester/Scorer; slice using Grater-Slicer.
  3. Slice onion with 5-inch Self Sharpening Utility Knife.
  4. Press garlic with Garlic Press.
  5. Combine all ingredients EXCEPT cheese in Classic 2 Quart Batter Bowl. Grate cheese over salad with Cheese Grater.
  6. Serve in Classic 2-Quart Batter Bowl or chilled Mini-Baking Bowl using 3-Way Tongs.

Nutrition

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

Attribution

Recipe credit: Pampered Chef







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