Antipasto Tortellini Salad


  • 1 9 ounce package refrigerated cheese tortellini
  • 1/2 cup chopped bottled roasted red sweet peppers
  • 1 6 ounce jar marinated quartered artichoke hearts, drained
  • 1/4 cup sliced pitted ripe olives
  • 1 ounce Genoa salami, cut into thin strips
  • 1 ounce provolone cheese, cubed
  • 1/4 cup bottled vinaigrette salad dressing


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