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Tortellini Vegetable Salad


Plan ahead! This needs to chill!


1 package (9 oz) package refrigerated cheese-filled tortellini
1 package (10 oz) frozen peas and carrots
1/2 cup fat-free mayonnaise dressing or salad dressing
2 tablespoons skim milk
1 to 2 tablespoons stone-ground mustard or Dijon-style mustard

In a saucepan cook tortellini according to package directions, except stir in frozen peas and carrots along with tortellini. Drain.
In a mixing bowl combine mayonnaise dressing or salad dressing, milk, and mustard. Ad cooked tortellini and vegetables, stirring to coat. Cover and refrigerate for at least 4 hours or to 24 hours.
Makes 4 servings at 5 points each.