Antipasto tortellini salad

Antipasto Tortellini Salad

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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


  • 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

How to Make Antipasto tortellini salad


  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.

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About Antipasto tortellini salad

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