Ingredients
2 1/2
cups uncooked farfalle (bow-tie) pasta (6 oz.)
1
cup frozen sugar snap peas (from 1-lb. bag)
12
frozen breaded fish sticks
2
cups coleslaw blend (from 16-oz. bag)
1/2
medium red bell pepper, chopped (1/2 cup)
4
cups torn iceberg and romaine lettuce blend (from 11-oz. bag)
1/3
cup mayonnaise or salad dressing
1/3
cup Asian vinaigrette or vinegar and oil vinaigrette
Preparation
Cook pasta as directed on package, adding sugar snap peas during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
Meanwhile, cook fish sticks as directed on package. Carefully cut each fish stick into 3 or 4 pieces.
In large bowl, combine dressing ingredients; mix well. Add cooked pasta and sugar snap peas, coleslaw blend and bell pepper; stir to coat. Add fish sticks; stir gently to mix. Arrange lettuce blend on individual serving plates. Spoon salad onto lettuce.
