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See below ingredients and instructions of the recipe
1 (9-ounce) package fresh
Cheese tortellini, uncooked
1 (15-ounce) can garbanzo
Beans, drained
1 (14-ounce) can artichoke
Hearts, drained and
Quartered
1 (11 1/2-ounce) jar
Pepperoncini peppers,
Drained
1 pt Small cherry tomatoes
1 (8-ounce) package small
Fresh mushrooms
1 c Julienne-cut carrot
1 c Julienne-cut celery
1 c Julienne-cut green pepper
1 c Julienne-cut yellow squash
1/2 c 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 (1/2-cup) 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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

English celebrity chef also known as The Naked Chef. BBC food television shows.

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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