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Prep Time: 8 Minutes Cook Time: 6 Minutes |
Ready In: 14 Minutes Servings: 18 |
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Ingredients:
1 (9-ounce) package refrigerated spinach tortellini |
1 (12-ounce) jar pepperoncini peppers, undrained |
1 (16-ounce) package fresh broccoli flowerets |
1 (16-ounce) package fresh baby carrots |
1 (14-ounce) can quartered artichoke hearts, drained |
1 (8.5-ounce) package sliced turkey pepperoni |
2 tablespoons dijon mustard |
1 tablespoon olive oil |
18 (6-inch-long) thin breadsticks |
Directions:
1. Cook tortellini according to package directions, omitting salt and fat; drain. Drain peppers, reserving 3 tablespoons liquid.
2. Arrange peppers, tortellini, broccoli, and next 3 ingredients on a large platter. Combine reserved pepper liquid, mustard, and olive oil; stir well. Drizzle mustard mixture over antipasto; serve immediately with breadsticks or, if desired, cover and chill.
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