2 bags 1 bag 1 lb 3 2
lb 1 can 1 lb 2 cans 3 bottles
(cheese) mini ravioli (cheese)
tortellini pasta (any kind you like - Rigatoni suggested) cucumbers, cut in fours (I take the seeds out) Mozzarella
cheese, cut in cubes crabmeat shrimp pitted black olives, sliced Ken’s Caesar dressing
1. Cook both the ravioli and tortellini as directed on bags. 2. Cook & drain the pasta. 3.
Mix together in salad bowl. 4. Add the dressing, saving some to mix in right before serving. 5. Refrigerate. 6.