Antipasto (Party)

9 oz tortellini, cheese-filled uncooked
15 oz garbanzo beans, canned drained
14 oz artichoke hearts drained and quartered
11 1/2 oz pepperocini peppers drained
1 container small cherry tomatoes (1 pint )
8 oz fresh mushrooms
1 cup carrots julienned
1 cup celery julienned
1 cup green pepper julienned
1 cup yellow squash julienned
1/2 cup ripe olives whole
Commercial 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