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Ingredients
  • subheading: Dressing:
  • ⅓ Cup Reserved Oil From Marinated Artichokes
  • ⅓ Cup Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Fresh Garlic, minced
  • 1 ½ Tablespoons Dried Italian Seasoning
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • subheading: Salad:
  • 2 (20 Ounce-Each) Packages Cheese Filled Tortellini
  • ½ Cup Red Onion Sliced
  • 1 (6.5 Ounce) Jar Marinated Artichokes, Drained and Oil Reserved
  • 8 Ounces Genoa Salami , Sliced into ¼ Inch Strips
  • 1 (15 Ounce) Can Garbonzo Beans, Drained and Rinsed
  • ⅓ Cup Peperoncini Peppers, Sliced
  • ⅓ Cup Peppadew Peppers, Sliced
  • 1 Large Red Bell Pepper, Julienned
  • 2 (16 Ounces) Containers Small Fresh Mozzarella Ball in Water (Ciliegiene), Drained and Cut in Half
  • 10 Ounce Container Grape Tomatoes, Cut in Half
  • ¼ Fresh Basil Leaves, Julienned
  • subheading: Optional:
  • 2 Tablespoons--¼ Cup Olive Oil
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