*  Exported from  MasterCook  *
 
                              PARTY ANTIPASTO
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       pt           Small cherry tomatoes
    1                    (8-ounce) package small
                         Fresh mushrooms
    1       c            Julienne-cut carrot
    1       c            Julienne-cut celery
    1       c            Julienne-cut green pepper
    1       c            Julienne-cut yellow squash
      1/2   c            Whole ripe olives
                         Antipasto Vinaigrette
 
   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
  
 
 
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