- 1 9-ounce package refrigerated whole wheat cheese tortellini (or whole wheat ravioli if available)
- 3 cups broccoli florets
- 1 cup crinkle-cut or sliced carrots (2 medium)
- 1/4 cup sliced green onions (2)
- 1/4 cup homemade low-sodium vinaigrette dressing
- 1 large tomato, chopped
- 1 cup fresh pea pods, halved
- Low-fat or non-fat milk (optional, depending on dressing consistency)
Directions:
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.
