8 oz Greek Cream Cheese, cut into 1/2 inch cubes
1 cup cherry tomatoes, halved
1 cup bell peppers, diced
8 oz prepared tortellini pasta, chilled
1 cup fresh arugula
1/4 cup green olives
1/4 cup marinated artichoke hearts
2 Tbs capers
5 pepperoncini peppers
2 Tbs minced parsley or chives
2 – 3 Tbs pesto
olive oil and salt for additional garnish
- Arrange all of the items except the pesto, olive oil and salt on a large platter.
- When you’re ready to serve, drizzle the pesto, olive oil and salt over all of the components and toss to serve.