14 oz. cheese tortellini
1 stalk celery, chopped
1/3 c. red and green peppers, chopped
1 carrot, shredded
8 oz. frozen peas, thawed
4 green onions, sliced
1/2 c. fresh broccoli florets, steamed
1/2 c. Cheddar cheese, shredded
1 (2 1/4 oz.) can sliced ripe olives
1/3 c. toasted walnuts, chopped
dressing (recipe follows)
shredded lettuce, halved cherry tomatoes, fresh basil or parsley sprigs and Parmesan cheese, for garnish
Cook tortellini according to package directions. Drain; rinse with cold water and set aside to drain well.
In a large bowl, combine celery, peppers, carrot, peas, green onions, broccoli, Cheddar cheese, olives and walnuts. Add drained tortellini. Toss to mix.
Add dressing to the tortellini mixture and mix until everything is coated. Refrigerate several hours.
To serve, put a bed of shredded lettuce on individual plates. Top lettuce with salad mixture and garnish with cherry tomatoes, shredded Parmesan cheese and herb sprigs.
Makes 4 main-dish salads.
1 c. light mayonnaise
1 T. cider vinegar
4 T. light sour cream
1 1/2 tsp. prepared mustard
salt and pepper, to taste
Combine all dressing ingredients in a bowl; whisk together.