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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 18 |
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I like this recipe for the bright colors and great flavor, but especially because there is no chopping required! Ingredients:
9 ounces refrigerated spinach tortellini |
12 ounces pepperoncini peppers, undrained |
16 ounces fresh broccoli florets |
16 ounces fresh baby carrots |
14 ounces quartered artichoke hearts, drained |
8 1/2 ounces sliced pepperoni |
2 tablespoons dijon mustard |
1 tablespoon olive oil |
Directions:
1. Cook tortellini according to package directions; drain.
2. Drain peperoncini, reserving 3 tablespoons liquid.
3. Arrange tortellini, peperoncini, broccoli and next 3 ingredients on a large platter.
4. Combine reserved pepper liquid, mustard and olive oil; stir well.
5. Drizzle mustard mixture over antipasto.
6. Serve immediately or cover and chill.
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