Antipasto tortellini salad
By
sherry monfils
@smonfils
1
This is a great summer salad for a BBQ. I almost always make this for our cook-outs.
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
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.
About Antipasto tortellini salad
Other Tag: Quick & Easy
Hashtags: #tortellini, #antipasto
