• 1 9-ounce package refrigerated light cheese tortellini or ravioli
  • 3 cups broccoli florets
  • 1 cup crinkle-cut or sliced carrots (2 medium)
  • 1/4 cup sliced green onions (2)
  • 1/2 cup bottled reduced-fat ranch salad dressing
  • 1 large tomato, chopped
  • 1 cup fresh pea pods, halved
  • Milk (optional)


1. In a large saucepan cook pasta according to package directions. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold water. Drain again.

2. In a large bowl combine the cooked pasta mixture and green onions; drizzle with dressing. Gently toss to coat. Cover and chill for 2 to 24 hours.

3. Before serving, gently stir tomato and pea pods into pasta mixture. If necessary, stir in a little milk to moisten. Makes 8 main-dish servings.