Pampered Chef Recipes
Confetti Pasta Salad
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
- 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.
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