Antipasto tortellini salad
ANTIPASTO TORTELLINI SALAD
|1||20 oz pkg refrigerated cheese tortellini|
|1/4 c||olive oil, extra virgin|
|1/4 c||champagne vinegar|
Have you considered Holland House
|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|
Pinched by MUFFINMAN, and 42 more.
worcester, MA (pop. 181,045)
Member Since Aug 2011
This is a great summer salad for a BBQ. I almost always make this for our cook-outs.
Cook tortellini as directed, drain and rinse under cold water. drain again.
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.