Pasta Salad At Its Best

Yields:	10 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	3 hours

Ingredients

3	cups	snow pea pods	fresh
2	cups	broccoli florets
2 1/2	cups	cherry tomatoes	halves
2	cups	mushrooms	fresh, sliced
7.75	ounces	olives	whole, pitted, ripe, drained
8	ounces	cheese tortellini	uncooked
3	ounces	pasta, fettuccine	uncooked
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated	grated
1	x	salad dressing, italian, low-fat
1	x	parmesan, parmigiano-reggiano cheese, grated	grated, optional

Directions

Drop snow peas into boiling water; boil 1 minute, and remove with a slotted spoon.

Place broccoli in boiling water; boil 1 minute, and drain.

Combine peas, broccoli, tomatoes, mushrooms, and olives.

Cook pasta according to package directions; drain, and let cool slightly.

Combine vegetables, pasta, and 1 tablespoon parmesan cheese in a large bowl; add salad dressing and toss well.

Chill several hours before serving.

Garnish with additional parmesan cheese, if desired.

Serve with Deli Meats and warm French bread.

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Member Review

Crock Pot Venison Barbecue

At least 18 friends have tasted this recipe and all rave about how great great it tasts and of course they ask for my secret recipie (da! it's my secret recipie folks!). I have also made it with bear meat yes bear meat, beef and chicken. Melts in your mouth. Try it! If you like sweet barbecue flaver you'll love this one.

Reviewed by zenza

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