Title: Party antipasto
 Categories: Low, Fat
      Yield: 24 Servings
 
      1    (9-ounce) package fresh
           Cheese tortellini, uncooked
      1    (15-ounce) can garbanzo
           Beans, drained
      1    (14-ounce) can artichoke
           Hearts, drained and
           Quartered
      1    (11 1/2-ounce) jar
           Pepperoncini peppers,
           Drained
      1 pt Small cherry tomatoes
      1    (8-ounce) package small
           Fresh mushrooms
      1 c  Julienne-cut carrot
      1 c  Julienne-cut celery
      1 c  Julienne-cut green pepper
      1 c  Julienne-cut yellow squash
    1/2 c  Whole ripe olives
           Antipasto Vinaigrette
 
  Cook tortellini according to package directions, omitting salt and
  fat; drain well.
  
  Combine cooked tortellini, garbanzo beans, and next 9 ingredients in a
  large bowl.  Pour Antipasto Vinaigrette over vegetable mixture; toss
  gently to coat. Cover and chill mixture at least 4 hours.
  
  Transfer mixture to a large serving bowl, using a slotted spoon.
  
  Yield:  24 (1/2-cup) servings
  
  Recipe