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Ingredients
- 9 ounce tortellini, cheese-filled uncooked
- 15 ounce garbanzo beans, canned liquid removed
- 14 ounce artichoke hearts liquid removed and
- Â Â quartered
- 11Â 1/2 ounce pepperocini peppers liquid removed
- 1 sm cherry tomatoes (1 pint )
- 8 ounce fresh mushrooms
- 1 c. carrots julienned
- 1 c. celery julienned
- 1 c. green pepper julienned
- 1 c. yellow squash julienned
- 1/2 c. ripe olives whole
- Â Â Antipasto Vinaigrette
Directions
- Cook tortellini according to package directions, omitting salt and fat; drain well.
- Combine cooked tortellini, garbanzo beans, and next 9 ingredients in a large bowl. Pour Antipasto Vinaigrette over vegetable mix; toss gentlyto coat. Cover and refrigeratemix at least 4 hrs.
- Transfer mix to a large serving bowl, using a slotted spoon.
- Yield: 24 (1/2-c.) servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1712g | |
| Calories 2499 | |
| Calories from Fat 1198 | 48% |
| Total Fat 133.63g | 167% |
| Saturated Fat 25.06g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 2420mg | 101% |
| Potassium 3472mg | 99% |
| Total Carbs 269.49g | 72% |
| Dietary Fiber 48.6g | 162% |
| Sugars 22.91g | 15% |
| Protein 71.9g | 115% |
