ANTIPASTO TORTELLINI PASTA SALAD
This tasty
Tortellini pasta salad is made with cheese tortellini, Italian meats, fresh
vegetables, all washed down with Italian vinaigrette. A dynamic accompaniment
perfect for a potluck or a picnic!
INGREDIENTS
FOR THE
ANTIPASTO TORTELLINI PASTA SALAD:
- 1 cup mozzarella pearls
- 1/4 red onion, diced
- 1 cup (5 ounces) chopped pepperoni
- 3/4 cup sliced roasted red peppers
- 8 whole pepperoncini peppers, optional
- 1 1/2 cups mixed pitted olives
- 1 cup (5 ounces) chopped sharp provolone cheese
- 6 fresh basil leaves, sliced into thin ribbons
- 1 1/2 cups grape or cherry tomatoes, sliced in half
- 20 ounces cheese tortellini,
- 1 cup (5 ounces) chopped sopressata
FOR THE
DRESSING:
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Kosher salt, to taste
- Pinch of red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
INSTRUCTIONS
First, cook
tortellini in salted water according to package directions, until al dente.
Pass through a sieve and rinse with cold water to prevent it from sticking.
Then, add
the tortellini and other ingredients for the pasta salad to a large bowl. Put
aside.
In a large
jar or blender, combine the ingredients and shake or mix until well blended.
For the vinaigrette, stick it and mix it evenly. Refrigerate at least 2 hours.
Happy Cooking Time.
