Easy Antipasto Tray

• 9 ounces refrigerated spinach tortellini
• 12 ounces pepperoncini peppers, undrained
• 16 ounces fresh broccoli florets
• 16 ounces fresh baby carrots
• 14 ounces quartered artichoke hearts, drained
• 8 12 ounces sliced pepperoni
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil

1. Cook tortellini according to package directions; drain.
2. Drain peperoncini, reserving 3 tablespoons liquid.
3. Arrange tortellini, peperoncini, broccoli and next 3 ingredients on a large platter.
4. Combine reserved pepper liquid, mustard and olive oil; stir well.
5. Drizzle mustard mixture over antipasto.
6. Serve immediately or cover and chill.

tortellini, pepperoncini peppers, broccoli florets, carrots, hearts, pepperoni, mustard, olive oil

Taken from www.food.com/recipe/easy-antipasto-tray-415671 (may not work)