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  • 1 package Perfect Pasta Cheese Tri-Color Tortellacci
  • ¼ cup Italian Dressing
  • ¼ cup Stone Ground Mustard
  • ½ lb. Sliced Prosciutto
  • ½ cup Marinated Artichokes, Strained and Quartered
  • ½ cup Marinated Roasted Red Peppers, Strained
  • ¼ cup Kalamata Olives
  • 1 cup Arugula
  • Salt and Pepper to Taste


  • Blanch the Perfect Pasta Cheese Tri-Color Tortellacci in boiling salted water for 6 to 7 minutes, strain and cool under cold water. Toss the tortellacci in the Italian dressing in a bowl and let marinate.
  • Using a spoon, spread the mustard across the board or platter. Ruffle the prosciutto and top with just-cooked marinated tortellacci. With an artistic touch, carefully place the various artichokes, red peppers, olives and arugula and serve.

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