Ingredients:

1 (9 ounce) package refrigerated light cheese ravioli

3 cups broccoli florets

1 cup sliced carrot

2 green onions, sliced (1/4 cup)

1⁄2 cup bottled reduced-calorie Italian dressing

1 large tomatoes, chopped

1 cup fresh pea pods, halved crosswise

8 lettuce leaves (optional)

Directions:

1. Cook ravioli according to package directions, except omit any oil or salt. Add broccoli and carrots the last 3 minutes of cooking time (return to boiling after vegetables are added and then finish cooking). Drain. Rinse with cold running water; drain again.

2. In a large bowl combine, pasta mixture and green onions; drizzle with dressing. Toss to coat.

3. Cover and chill for 2 to 6 hours.

4. To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.

Bon Appetit!