Italian-Style Pasta Toss Recipe

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Italian-Style Pasta Toss Recipe

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5 1
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This colorful main-dish salad comes from the Homemakers School recipe collection. You can prepare this salad in a flash since it uses convenience foods. Serve warm or cold.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 bottle (8 ounces) Italian or Caesar salad dressing
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 package (3 ounces) sliced pepperoni
  • 1 medium green pepper, chopped
  • 2 medium carrots, thinly sliced
  • 2 green onions, sliced
  • 4 cups cooked tortellini
  • Shredded Parmesan cheese

Directions

In a large bowl, combine the first eight ingredients. Add tortellini and toss to coat. Sprinkle with Parmesan cheese. Serve immediately with a slotted spoon or refrigerate. Yield: 4-6 servings.
Originally published as Italian-Style Pasta Toss in Quick Cooking March/April 1998, p12

Nutritional Facts

1 cup: 541 calories, 35g fat (8g saturated fat), 43mg cholesterol, 1837mg sodium, 47g carbohydrate (9g sugars, 5g fiber), 14g protein.

  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 bottle (8 ounces) Italian or Caesar salad dressing
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 package (3 ounces) sliced pepperoni
  • 1 medium green pepper, chopped
  • 2 medium carrots, thinly sliced
  • 2 green onions, sliced
  • 4 cups cooked tortellini
  • Shredded Parmesan cheese
  1. In a large bowl, combine the first eight ingredients. Add tortellini and toss to coat. Sprinkle with Parmesan cheese. Serve immediately with a slotted spoon or refrigerate. Yield: 4-6 servings.
Originally published as Italian-Style Pasta Toss in Quick Cooking March/April 1998, p12

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