Antipasto tortellini salad

Name: Antipasto tortellini salad
Prep time: 25 min
Total time: 25 min
Yield: 8
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

No Photo

Have you made this?

Share your own photo!

By sherry monfils
@smonfils

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

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

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
Add Ingredients to Grocery List

How to Make Antipasto tortellini salad

Step-by-Step

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.

Printable Recipe Card