Antipasto Tortellini Salad
Enjoy this colorful summer salad using our Tri-Color Tortellini. SKU #81704
Ingredients
- 1 Lb. Tri-Color Tortellini 81704
- ½ Cup Banana Peppers
- ½ Cup Marinated Artichoke Hearts *reserve some of the jar liquid
- ½ Cup Roasted Red Pepper
- ½ Cup Shredded Parmesan
- ½ Stick Either Dry Salami, Pepperoni, Capicola, Sopresatta, etc.
- ½ Orange or Yellow Bell Pepper
- ½ Block Sharp Cheddar Cheese
- ½ Cup Olive Oil**
- Salt & Pepper
Instructions
- Prepare Ingredients: Try and keep all ingredients roughly the same size, about ½-1" size. Cut salami and cheddar cheese into cubes. Slice fresh bell pepper and roasted red pepper into ½" dice. Quarter artichoke hearts. Banana peppers, if in rings, can stay as is.
- Cook Tortellini according to directions: Bring 4 quarts of water to a rolling boil, add tortellini and cook until internal temperature reaches 165° F or approx. 2½ - 3 minutes. Quickly cool under cold running water and set aside.
- Fold together all ingredients.
- Cover and refrigerate for at least 1 hour for best results.
- Before serving, add salt and pepper to taste. Add additional oil or cheese if desired.
Notes
- If using jarred artichoke hearts or mushrooms, save a few tablespoons of the liquid it comes in, as it has a ton of flavor and oil that will help to coat the pasta and make a dressing.
- As noted above, use some of the jar liquid in addition to or in place of the olive oil if the liquid is very oily. You could also use your favorite Italian dressing in place of oil.
- Feel free to customize this dish. Try different cheese and meats as listed above.
- Other additions that would work great: marinated mushrooms, different types of olives, cucumbers, red onion, spinach, arugula, tomatoes.
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