Confetti Pasta Salad

Name: Confetti Pasta Salad
Yield: 8 servings of 1
Ingredients: 2 1/2 cups (625 mL) refrigerated cheese-filled tortellini (9 oz/275 g), cooked and drained; 1 cup (250 mL) coarsely chopped broccoli; 1 cup (250 mL) coarsely chopped cauliflower; 1 medium carrot, thinly sliced; 1/2 cup (125 mL) fat-free Italian salad dressing; 2 tbsp (30 mL) thinly sliced green onions with tops; 1 garlic clove, pressed; 1 tsp (5 mL) hot pepper sauce (optional); 2 oz (60 g) grated fresh Parmesan cheese (about 1 cup/125 mL packed)

Ingredients

2 1/2 cups (625 mL) refrigerated cheese-filled tortellini (9 oz/275 g), cooked and drained
1 cup (250 mL) coarsely chopped broccoli
1 cup (250 mL) coarsely chopped cauliflower
1 medium carrot, thinly sliced
1/2 cup (125 mL) fat-free Italian salad dressing
2 tbsp (30 mL) thinly sliced green onions with tops
1 garlic clove, pressed
1 tsp (5 mL) hot pepper sauce (optional)
2 oz (60 g) grated fresh Parmesan cheese (about 1 cup/125 mL packed)

Directions

Combine all ingredients except cheese in large bowl; toss gently. Refrigerate until ready to serve.
Sprinkle with cheese. Serve using Beaded Serving Spoon.

Yield:

8 servings of 1

Nutrients per serving:

U.S. Nutrients per serving: Calories 140, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 7 g, Sodium 500 mg, Fiber 2 g