No-Chop Antipasto Tray

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 16 ounce baby carrots fresh
• 16 ounce broccoli flowerets fresh
• 2 tablespoons dijon mustard 
• 18 sticks bread thin (6-inch-long)
• 1 tablespoon olive oil 
• 12 ounce pepperoncini peppers undrained
• 9 ounce spinach tortellini refrigerated
• 8.5 ounce turkey pepperoni sliced

Equipment

Directions

1. Cook tortellini according to package directions, omitting salt and fat; drain.
2. Drain peppers, reserving 3 tablespoons liquid.
3. Arrange peppers, tortellini, broccoli, and next 3 ingredients on a large platter.
4. Combine reserved pepper liquid, mustard, and olive oil; stir well.
5. Drizzle mustard mixture over antipasto; serve immediately with breadsticks or, if desired, cover and chill.