*  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
    [email protected] Submitted By
 [email protected]  On   TUE, 31 OCT 1995
 151630 GMT



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