- 1 1/2 cups refrigerated or frozen cheese tortellini
- 1 cup cauliflowerets
- 1 cup broccoli florets
- 2 medium carrots, cut into 1/4 inch thick slices
- 2 tablespoons thinly sliced green onions
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 1/2 cup Italian salad dressing
- 1/4 teaspoon hot pepper sauce
- Ina large saucepan, cook tortellini according to package directions; drain. In a bowl, combine the tortellini, vegetables and garlic. Sprinkle with cheese. Combine the salad dressing and hot pepper sauce; pour over salad and toss gently. Cover and refrigerate until serving.