Antipasto Tortellini Salad Recipe
Antipasto Tortellini Salad
June 4, 2015 by Angela LeMoine 1 Comment
So heres whats in this beauty of a side dish… Cheese tortellini, marinated artichoke hearts, Sicilian olives, cherry tomatoes, marinated sun dried tomatoes, fresh mozzarella, pepperoni, salami and lots of my garden fresh basil. You get a little salty, a little sweet, chewy, creamy and all delicious!! The dressing is really simple, I used all the olive oil that the sun dried tomatoes were marinated in, its already perfect. I added enough olive oil at the end to just keep it from being on the dry side. A little salt and pepper to taste and you’ve got yourself a great and really simple side dish perfect for your next BBQ.
Antipasto Tortellini Salad Author: Angela LeMoine Ingredients
20 oz. package cheese tortellini a heaping cup of quartered marinated artichoke hearts {drained} ½ cup sliced cherry tomatoes 8 oz oil marinated sun dried tomatoes 1 cup pearl mozzarella balls a couple handfuls of thinly sliced pepperoni, cut in half a couple handfuls of thinly sliced salami, cut in half ½ cup sliced sicilian olives olive oil a couple handfuls sliced fresh basil salt & pepper Instructions
Cook the tortellini to al dente according to the package. Drain and run under cold water to stop the cooking. Add to a large bowl and drizzle with a little olive oil to prevent sticking. Stir in all the ingredients including the olive oil that the sun dried tomatoes are marinated in. Stir to incorporate everything. Season with salt and pepper to taste and add just enough olive oil to keep the pasta from being dry. 3.3.3077
You may also like:
- Mexican Corn Salad
- All American Potato Salad
Black Eyed Pea Salad
Related