No-Chop Antipasto Tray

Oxmoor House
18 appetizer servings.


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1 (9-ounce) package refrigerated spinach tortellini
1 (12-ounce) jar pepperoncini peppers, undrained
1 (16-ounce) package fresh broccoli flowerets
1 (16-ounce) package fresh baby carrots
1 (14-ounce) can quartered artichoke hearts, drained
1 (8.5-ounce) package sliced turkey pepperoni
2 tablespoons Dijon mustard
1 tablespoon olive oil
18 (6-inch-long) thin breadsticks


Prep: 8 Minutes
Cook: 6 Minutes

Cook tortellini according to package directions, omitting salt and fat; drain. Drain peppers, reserving 3 tablespoons liquid.

Arrange peppers, tortellini, broccoli, and next 3 ingredients on a large platter. Combine reserved pepper liquid, mustard, and olive oil; stir well. Drizzle mustard mixture over antipasto; serve immediately with breadsticks or, if desired, cover and chill.

Created date

August 2009

Nutritional Information

Calories 121
Caloriesfromfat 27 %
Fat 3.6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.4 g
Carbohydrate 15.2 g
Fiber 1.3 g
Cholesterol 13 mg
Iron 0.0 mg
Sodium 508 mg
Calcium 0.0 mg