tortellini antipasto salad

Italian tortellini antipasto salad - a mix of your favourite antipasto items and delicious, cheese filled pasta. Tossed in a light, olive oil and vinegar dressing, this antipasto salad takes no time to make, and is perfect for a quick lunch, or a light summer dinner when it&#39;s too hot to turn the oven on.

Tortellini Antipasto Salad

lb Cheese tortellini

Genoa salami (chopped in bite-sized pieces)

Bocconcini cheese pearls

Grape tomatoes (halved)

½ cup Artichoke hearts (roughly chopped)

Black olives (sliced)

Red wine vinegar

Extra virgin olive oil

Dijon mustard

Oregano

Garlic powder

½ tsp Chilli flakes

Salt and pepper (to taste)

Boil the pasta: In a pot of boiling, liberally salted water, boil the tortellini. Drain the pasta once done.

Prepare the dressing: In a jar with a lid (or a bowl with a whisk), add the dressing ingredients together, and shake vigorously, or whisk until all the ingredients are combined.

Assemble the salad: In a large bowl, add the pasta, and top with the salad add-ins. top with the dressing, and toss.

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Tortellini Antipasto Salad

Top 1 tortellini antipasto salad recipes from across the web

The most viewed tortellini antipasto salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tortellini Antipasto Salad

The most viewed tortellini antipasto salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine