Follow these steps for perfect results
refrigerated spinach tortellini
cooked
pepperoncini peppers
undrained
fresh broccoli florets
fresh
fresh baby carrots
fresh
quartered artichoke hearts
drained
sliced pepperoni
sliced
Dijon mustard
olive oil
Cook tortellini according to package directions.
Drain tortellini.
Drain pepperoncini, reserving 3 tablespoons of the liquid.
Arrange tortellini, pepperoncini, broccoli florets, baby carrots, artichoke hearts, and pepperoni slices on a large platter.
In a small bowl, combine the reserved pepperoncini liquid, Dijon mustard, and olive oil.
Stir well until emulsified.
Drizzle the mustard mixture evenly over the antipasto.
Serve immediately or cover and chill for later.
Expert advice for the best results
Marinate the vegetables in the dressing for enhanced flavor.
Add other cheeses such as mozzarella balls or provolone for more variety.
Use a variety of colored bell peppers for visual appeal.
Everything you need to know before you start
5 minutes
Can be assembled several hours in advance.
Arrange ingredients artfully on a large platter, creating visual appeal with color and texture.
Serve chilled or at room temperature.
Offer with crusty bread or crackers.
Light and crisp white wine.
A refreshing complement to the flavors.
Discover the story behind this recipe
Antipasto is a traditional Italian appetizer served before a meal.
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