Antipasto Salad

• (9 ounce) package refrigerated cheese-filled egg tortellini1 ounce
• cup peeled and julienned carrot1⁄2 cup
• cup roasted red pepper, sliced in strips↗1⁄2 cup
• cup marinated artichoke hearts, drained and quartered2⁄3 cup

  drained and quartered

• kalamata olives, pitted↗12 -14
• tablespoons pesto sauce↗2 tablespoons
• tablespoons olive oil↗2 tablespoons
• slices pepperoni↗10
• grape tomatoes, halved↗10 -12

  halved

• black pepper↗
• cup grated parmesan cheese1⁄4 cup

Step-by-step instructions

1. 1

   Cook tortellini, rinse with cold water and drain.

2. 2

   Place in serving bowl.

3. 3

   Add carrots, red pepper, artichokes and olives.

4. 4

   Add pesto and olive oil and mix.

5. 5

   Add grape tomatoes and pepperoni slices and season with black pepper.

6. 6

   Cover and refrigerate for at least 1 hour.

7. 7

   Just before serving, toss with Parmesan cheese.