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Antipasto tortellini salad

Agriculture.com Staff 09/21/2012 @ 5:44pm

  • 1
    ounce package refrigerated cheese tortellini
  • 1/2
    cup chopped bottled roasted red sweet peppers
  • 1
    ounce jar marinated quartered artichoke hearts, drained
  • 1/4
    cup sliced pitted ripe olives
  • 1
    ounce Genoa salami, cut into thin strips
  • 1
    ounce provolone cheese, cubed
  • 1/4
    cup bottled vinaigrette salad dressing


Cook tortellini according to package directions. Drain; place in large bowl. Stir in sweet peppers, artichoke hearts, olives, salami, and cheese. Add dressing; toss to coat. Divide among individual containers.

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