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3 hours
Prep: 15 minutes
Cook: 15 minutes
88 calories per serving view nutrition facts
10 servings
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| 3 | cups | snow pea pods | fresh |
| 2 | cups | broccoli florets | |
| 2 1/2 | cups | cherry tomatoes | halves |
| 2 | cups | mushrooms | fresh, sliced |
| 7.75 | ounces | olives | whole, pitted, ripe, drained |
| 8 | ounces | cheese tortellini | uncooked |
| 3 | ounces | pasta, fettuccine | uncooked |
| 1 | tablespoon | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | x | salad dressing, italian, low-fat | |
| 1 | x | parmesan, parmigiano-reggiano cheese, grated | grated, optional |
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.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 350mg | 15% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 2.0g | 10% |
| Sugars 3.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 16% | Vitamin C | 39% | |
| Calcium | 4% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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