Ingredients
Salad
4
(9-oz.) pkg. refrigerated cheese-filled tortellini
3
(6-oz.) jars marinated artichoke hearts, drained, reserving liquid
1
(15-oz.) can small pitted ripe olives, drained
1
(7.25-oz.) jar roasted red bell peppers, drained, cut into thin strips
12
oz. salami, cut into 1/2-inch cubes
2
medium zucchini, quartered lengthwise, sliced (2 cups)
Dressing
1/4
cup balsamic or red wine vinegar
1/4
cup chopped fresh basil or 3 teaspoons dried basil leaves
1
teaspoon salt
1/4
teaspoon coarse ground black pepper
2
garlic cloves, minced
Description
Stir Up Lively Italian Flavors, And Celebrate A Crowd-size Salad.
Pillsbury
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