Tortellini Salad

TERRIFIC TORTELLINI SALAD

One 9 oz. package refrigerated light cheese tortellini (or ravoili's)
3 cups broccoli flowerettes
1 cup crinkle-cut or sliced thin carrots (2 medium)
1/4 cup sliced green onions (2)
1/2 cup bottle, reduced-fat ranch salad dressing
1 large tomato, chopped
1 cup fresh pea pods, halved
Milk (optional)

In a large saucepan cook pasta according to package directions. Add the broccoli and carrots during the last three minutes of cooking. Drain, rinse with cold water, drain again.

In a large bowl combine the cooked pasta mixture and green onions; drizzle with dressing. Gently toss to coat. Cover and chill for 2 to 24 hours.

Before serving, gently stir tomato and pea pods into pasta mixture. If necessary stir in a little milk to moisten.

You will want to eat the whole thing, LOL!!!

I've made a similar salad using cheese tortellini, and using low-fat Italian dressing. I like to steam the broccoli and carrots, and sometimes I like to use black olives.

Yep, and I usually steam my veges as well. I printed this version as it is less time consuming and somewhat easier. Either way whenever I make it, I have to make extra because everyone looks for more!!

I've found that you can use any salad dressing with any pasta salad and it works. My latest favorite dressing for pasta is Creamy Balsamic Vinegrette by Ken's. YUM!