"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller


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This recipe for ANTIPASTO TORTELLINI SALAD, by , is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laurie Triplette, David Reese Chapter


1-1/2 c Italian dressing (I use Wishbone House Italian)
1 tsp Dijon mustard
20-oz pkg fresh three-cheese tortellini
5-oz pkg pepperoni minis
2-oz jar diced pimento, drained
4 oz sliced smoky provolone cheese, cut into small pieces
14-oz can artichoke hearts, well drained, chopped
2.25-oz can of sliced ripe olives, drained
15.25-oz can corn, drained
1 c raw broccoli florets or fresh baby spinach
1/4 c chopped green onion
Toasted pine nuts, optional

Whisk the dressing and mustard in a small bowl until completely blended. The mustard will thicken the dressing. Prepare tortellini according to package instructions. Rinse and drain well. Combine with remaining ingredients in a large bowl and toss to mix. Pour the dressing over the salad, using a spatula to scrape every bit. Gently fold several times to coat the salad. Refrigerate at least three hours to allow flavors to blend. Serve chilled or at room temperature.




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