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Antipasto tortellini salad


sherry monfils Recipe

By sherry monfils
smonfils


This is a great summer salad for a BBQ. I almost always make this for our cook-outs.

pinch tips: How to Use Hand & Stand Mixers


Rating:
Serves:
8
Prep:
25 Min

Ingredients

1
20 oz pkg refrigerated cheese tortellini
1/4 c
olive oil, extra virgin
1/4 c
champagne vinegar
2 Tbsp
lemon juice
2 Tbsp
fresh oregano, chopped
1 tsp
minced garlic
1/4 tsp
each, salt & pepper
1
14 oz can artichoke hearts, drained, quartered
1 c
grape tomatoes
1 c
sliced pepperoni
1 c
cherry-sized mozzarella balls
1/2 c
pitted kalamta olives
1/2 c
fresh packed basil leaves, thinly sliced

Directions Step-By-Step

1
Cook tortellini as directed, drain and rinse under cold water. drain again.
2
In lg bowl, whisk together oil, vinegar, lemon juice, oregano, garlic, salt & pepper. Add tortellini, artichoke hearts, tomatoes, pepperoni, mozzarella balls, olives and basil leaves. gently toss to combine.

About this Recipe