2 cups cherry or grape tomatoes, halved
2 cups white button mushrooms, sliced
1 cup pepperoni sliced/quartered
1 cup zucchini sliced
1-2 cans quartered artichokes
1 cup Italian dressing
2 quarts assorted greens (Romain/lettuce/spinach)
1 large family bag cheese tortellini
1 bag Kraft Parma-Romano-Asiago shredded cheese
1. Combine tomatoes, mushrooms, pepperoni, zucchini, and artichoke (drained) in a ziplock bag.
2. Either make a dressing or use Kraft Zesty Italian and add to baggie of veggies and pepperoni. Marinate in refrigerator for 2 hours or longer,
3. Drain reserving dressing/marinade.
4. Cook tortellini according to package directions. Drain and drizzle with EVOO after putting in bowl to cool,
5. Toss vegs and tortellini over romaine/lettuce/spinach and drizzle reserved marinade over antipasto.
6. Sprinkle with grated Parma-Romano-Asiago and serve with whole wheat Italian garlic bread.
2 cups white button mushrooms, sliced
1 cup pepperoni sliced/quartered
1 cup zucchini sliced
1-2 cans quartered artichokes
1 cup Italian dressing
2 quarts assorted greens (Romain/lettuce/spinach)
1 large family bag cheese tortellini
1 bag Kraft Parma-Romano-Asiago shredded cheese
1. Combine tomatoes, mushrooms, pepperoni, zucchini, and artichoke (drained) in a ziplock bag.
2. Either make a dressing or use Kraft Zesty Italian and add to baggie of veggies and pepperoni. Marinate in refrigerator for 2 hours or longer,
3. Drain reserving dressing/marinade.
4. Cook tortellini according to package directions. Drain and drizzle with EVOO after putting in bowl to cool,
5. Toss vegs and tortellini over romaine/lettuce/spinach and drizzle reserved marinade over antipasto.
6. Sprinkle with grated Parma-Romano-Asiago and serve with whole wheat Italian garlic bread.
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