Sunday, November 22, 2009

Antipasto Salad with Tortellini


2 packages (9 ounces each) of refrigerated cheese tortellini (cooked, drained and rinsed)
1 package Mozzarella cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, halved
1 can (2.25 oz.) sliced pitted ripe olives, drained
1 cup cubed pepperoni
1 cup Italian dressing


1. Combine all ingredients except Italian dressing in large bowl.

2. Add dressing; toss to coat.

3. Cover and refrigerate several hours or until chilled.

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