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No-Chop Antipasto Tray

Prep time 8 mins
Cook time 6 mins
Yield 18 appetizer servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook