Antipasto Salad

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Makes a very colorful summertime salad. Recipe found on the Web.

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Ingredients [?]

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  • add   1/2 cup roasted red peppers
  • add   2 tablespoons olive oil
  • add   1 (9 ounce) package refrigerated cheese-filled egg tortellini
  • add   2 tablespoons pesto sauce
  • add   1/2 cup peeled and julienned carrots
  • add   10 slices pepperoni
  • add   black pepper
  • add   12-14 kalamata olives
  • add   1/4 cup grated parmesan cheese
  • add   10-12 grape tomatoes
  • add   2/3 cup marinated artichoke hearts


  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.