Pasta salad at its best

10 servings

Ingredients

Quantity Ingredient
3 cups Snow peas, fresh
2 cups Broccoli flowerets
2½ cup Cherry tomato halves
2 cups Mushrooms, fresh, sliced
1 can Whole pitted ripe olives (7.75-oz), drained
1 pack Cheese-stuffed tortellini (8-oz), uncooked
3 ounces Fettucine, uncooked
1 tablespoon Parmesan cheese, grated Pasta Salad Dressing (recipe follows) Parmesan cheese, 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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