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Salads & sides

Italian Vegetable Salad

Italian Vegetable Salad recipe
photo by:kraft
Tossed with peppers, tomatoes and zucchini, this Italian Vegetable Salad is one of the tastier ways we know of to use your farmers' market finds.
time
prep:
15 min
total:
2 hr 15 min
servings
total:
6 servings, 1 cup each
Magazine Acquisition

What You Need

1
pkg.  GOOD SEASONS Italian Dressing Mix
1/4
cup  plus 3 Tbsp. water
1/4
cup  white vinegar
1/4
cup  oil
1
pkg.  (9 oz.) refrigerated three cheese tortellini, cooked, rinsed and drained
1
small  zucchini, cut lengthwise in half, sliced
1/2
cup  chopped green peppers
1/2
cup  chopped red peppers
1/2
cup  halved cherry tomatoes
2
 green onions, diagonally sliced

Make It

PLACE dressing mix, water and vinegar in cruet or other container with tight-fitting lid. Add oil; cover. Shake until well blended.

COMBINE remaining ingredients in large bowl. Add 1/2 cup of the dressing; toss lightly. Cover.

REFRIGERATE at least 2 hours. Stir before serving.

Kraft Kitchens Tips

Storage Know-How
Store remaining dressing, covered, in refrigerator up to 2 weeks. Use as desired.
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