Antipasto Salad

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 5
• 1 (9 ounce) package refrigerated cheese-filled egg tortellini
• 1/2 cup peeled and julienned carrot
• 1/2 cup roasted red pepper, sliced in strips
• 2/3 cup marinated artichoke hearts, drained and quartered
• 12 -14 kalamata olives, pitted
• 2 tablespoons pesto sauce
• 2 tablespoons olive oil
• 10 slices pepperoni
• 10 -12 grape tomatoes, halved
• black pepper
• 1/4 cup grated parmesan cheese

Recipe

• 1 cook tortellini, rinse with cold water and drain.
• 2 place in serving bowl.
• 3 add carrots, red pepper, artichokes and olives.
• 4 add pesto and olive oil and mix.
• 5 add grape tomatoes and pepperoni slices and season with black pepper.
• 6 cover and refrigerate for at least 1 hour.
• 7 just before serving, toss with parmesan cheese.