Confetti Pasta Salad
Posted by Mary Ellen
1 pkg (9 oz) cheese-filled tortellini
1 Cup EACH cauliflower and broccoli
2 medium carrots
1 tsp hot pepper sauce (optional)
1 garlic clove
4 green onions
1/2 Cup fat-free Italian salad dressing (I use regular as my kids don’t
like the fat-free stuff)
1/2 cup fresh parmesan cheese (in block)
Prepare tortellini according to directions in Generation II 3-Qt Saucepan. Drain and rinse pasta under cold water using 5 3/4 Qt Colander. Place tortellini in 4 Qt bowl.
Peel carrots with vegetable peeler. Score down the sides with Lemon Zester/scorer then cut into thin slices using Ultimate slice and grate. Chop broccoli and cauliflower with Food Chopper.
Slice green onion with 8″ Chef’s Knife. Add vegetables to tortellini and toss with salad dressing. Press garlic into bowl using Garlic Press. Grate Parmesan over salad using Deluxe Cheese Grater.
Toss lightly to combine. Serve with 3-Way Tongs.