Recipe: Party Antipasto Salad with Low Fat Antipasto Vinaigrette (using tortellini)

PARTY ANTIPASTO SALAD

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 pint small cherry tomatoes
1 (8 ounce) package small fresh mushrooms
1 cup julienne-cut carrot
1 cup julienne-cut celery
1 cup julienne-cut green bell pepper
1 cup julienne-cut yellow squash
1/2 cup whole pitted ripe olives
Antipasto Vinaigrette Dressing (recipe follows)

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 pasta mixture; toss gently to coat. Cover and chill mixture at least 4 hours.

To serve, transfer mixture to a large serving bowl, using a slotted spoon.

ANTIPASTO VINAIGRETTE DRESSING

2/3 cup low-sodium chicken broth, undiluted
1/4 cup white wine vinegar
1 (2 ounce) jar pimiento, drained, diced
1 tbsp dried Italian seasoning
2 tbsp lemon juice
2 tsp sugar
2 tsp Dijon mustard
2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp salt

Combine all ingredients in a jar; cover tightly and shake vigorously to blend. Shake well before serving.

Makes 24 servings (1/2 cup each)
Source: Low Fat Ways to Cook Pasta by Susan M. McIntosh