LOCATION: Recipes >> Italian Recipes >> Tortellni and garden veggie salad
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Tortellni and garden veggie salad
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1 pound frozen or refrigerated tortellini
1/2 yellow or red bell pepper, diced
1 cup frozen peas, thawed
1 small zucchini, cut into 1-inch sticks
1/2 small red onion, chopped
3/4 cup creamy Italian dressing
Directions:
1. Cook tortellini according to package directions until tender. Drain and rinse under cold, running water. Transfer to Classic Batter Bowl.
2. Add remaining ingredients, tossing to combine. Serve at room temperature or chilled. Serve using Nylon Slotted Server.
Yield: 4 servings
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