Recipe - Party Antipasto

1 (9ounce) package fresh
Cheese tortellini, uncooked
1 (15ounce) can garbanzo
Beans, drained
1 (14ounce) can artichoke
Hearts, drained and
Quartered
1 (11 1/2ounce) jar
Pepperoncini peppers,
Drained
1 pt Small cherry tomatoes
1 (8ounce) package small
Fresh mushrooms
1 cup Juliennecut carrot
1 cup Juliennecut celery
1 cup Juliennecut green pepper
1 cup Juliennecut yellow squash
One half cup 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 (1/2cup) servings

Recipe from "Low Fat Ways to Cook Pasta" by Susan M. McIntosh. Converted to
MM by Donna Webster
Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE,
31 OCT 1995 151630 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini