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

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Tortellini Antipasto Salad

The most viewed tortellini antipasto salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine