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
How to Make It
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.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook