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ANTIPASTO TORTELLINI PASTA SALAD

Antipasto Tortellini Pasta Salad. This packed potluck favorite includes multiple cheeses, meats, olives, peppers, and more to create a hearty Italian-inspired summer side dish.

Antipasto Tortellini Pasta Salad. This packed potluck favorite includes multiple cheeses, meats, olives, peppers, and more to create a hearty Italian-inspired summer side dish.

INGREDIENTS
FOR THE ANTIPASTO TORTELLINI PASTA SALAD:

  • 20 ounces cheese tortellini,
  • 1 1/2 cups grape or cherry tomatoes, sliced in half
  • 1 1/2 cups mixed pitted olives
  • 1 cup (5 ounces) chopped pepperoni
  • 1 cup (5 ounces) chopped sopressata
  • 1 cup mozzarella pearls
  • 1 cup (5 ounces) chopped sharp provolone cheese
  • 3/4 cup sliced roasted red peppers
  • 1/4 red onion, diced
  • 8 whole pepperoncini peppers, optional
  • 6 fresh basil leaves, sliced into thin ribbons

FOR THE DRESSING:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes
  • Kosher salt, to taste

INSTRUCTIONS

  • Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
  • Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
  • In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least 2 hours.

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