Antipasto (Party) Recipe

• 9 ounce tortellini, cheese-filled uncooked
• 15 ounce garbanzo beans, canned liquid removed
• 14 ounce artichoke hearts liquid removed and quartered
• 11 1/2 ounce pepperocini peppers liquid removed
• 1 sm cherry tomatoes (1 pint )
• 8 ounce fresh mushrooms
• 1 c. carrots julienned
• 1 c. celery julienned
• 1 c. green pepper julienned
• 1 c. yellow squash julienned
• 1/2 c. ripe olives whole Antipasto Vinaigrette

1. Cook tortellini according to package directions, omitting salt and fat; drain well.
2. Combine cooked tortellini, garbanzo beans, and next 9 ingredients in a large bowl.
3. Pour Antipasto Vinaigrette over vegetable mix; toss gentlyto coat.
4. Cover and refrigeratemix at least 4 hrs.
5. Transfer mix to a large serving bowl, using a slotted spoon.
6. Yield: 24 (1/2-c.) servings

tortellini, garbanzo beans, pepperocini peppers, tomatoes, mushrooms, carrots, celery, green pepper, antipasto

Taken from cookeatshare.com/recipes/antipasto-party-65773 (may not work)