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Tortellini Antipasto Salad


Thursday, January 01, 2004
10 servings
2 1/2 pounds cheese tortellini, thawed
4 oz. pepperoni slices, cut in half
8 oz. broccoli florets
8 oz. cauliflower florets
8 oz. fresh mushrooms, quartered
4 oz. black olives, pitted and drained
2 oz parmesan cheese
2 cups Italian dressing

Mix all ingredients. Toss gently to evenly distribute and coat all ingredients. Cover and refrigerate.

Place 1 oz. diced Romaine lettuce on salad plate. Add scoop of tortellin mixture on lettuce. garnish with sprig of parsley.
Nutrition Facts:
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