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Antipasto (Party) Recipe

9 ounce tortellini, cheese-filled uncooked
15 ounce garbanzo beans, canned liquid removed
14 ounce artichoke hearts liquid removed and quartered
11 1/2 ounce pepperocini peppers liquid removed
1 sm cherry tomatoes (1 pint )
8 ounce fresh mushrooms
1 c. carrots julienned
1 c. celery julienned
1 c. green pepper julienned
1 c. yellow squash julienned
1/2 c. ripe olives whole Antipasto Vinaigrette


Cook tortellini according to package directions, omitting salt and fat; drain well. Combine cooked tortellini, garbanzo beans, and next 9 ingredients in a large bowl. Pour Antipasto Vinaigrette over vegetable mix; toss gentlyto coat. Cover and refrigeratemix at least 4 hrs. Transfer mix to a large serving bowl, using a slotted spoon. Yield: 24 (1/2-c.) servings

Source: cookeatshare.com