Antipasto tortellini salad

Antipasto Tortellini Salad Recipe

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sherry monfils


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


★★★★★ 2 votes

25 Min


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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
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

How to Make Antipasto tortellini salad


  • 1Cook tortellini as directed, drain and rinse under cold water. drain again.
  • 2In 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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