Antipasto Tortellini Pasta Salad
Antipasto Tortellini Pasta Salad. This potluck favorite is packed with cheeses, meats, olives, peppers, and more for a hearty Italian 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.
next full instruction : hostthetoast.com
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.
next full instruction : hostthetoast.com