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TORTELLINI ANTIPASTO SALAD 
1 (8-9 oz.) pkg. cheese-filled spinach tortellini
4 oz. Provolone cheese, cubed
2 (6 oz.) jars marinated artichoke hearts, drained and sliced
3 plum tomatoes, cubed
1/2 c. chopped black olives
2 oz. Italian salami

DRESSING:

6 oz. olive oil
1/4 c. red wine vinegar
1 tbsp. chopped basil
1 tbsp. chopped parsley
1 tbsp. grated Parmesan cheese
1 tsp. minced garlic
1/2 tsp. salt
Pinch of red pepper flakes

Mix main ingredients together. Make dressing and marinade ingredients in dressing overnight.
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