Antipasto tortellini salad

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:


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

The Cook

sherry monfils Recipe
Full Flavored
worcester, MA (pop. 181,045)
Member Since Aug 2011
sherry's notes for this recipe:
This is a great summer salad for a BBQ. I almost always make this for our cook-outs.
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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.


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user Lynnda Cloutier eatygourmet - May 27, 2012
Well, you've done it again, sweetie. Another save. I absolutely love this stuff. It goes so well with barbecued anything. Perfect recipe. Thanks.
user CC MCCART-FROST CCMCCART - May 27, 2012
Nothing here I wouldn't kill for..YUMMY!!! CHEERS, CC
user Kendra Eggleton kendrajean - May 28, 2012
Just in time, a great salad for Memorial Day 2012. Thank you for this easy, tasty salad. Best wishes
user Kendra Eggleton kendrajean - May 28, 2012
I tried this recipe and say it's Family Tested & Approved!

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