antipasto tortellini salad

★★★★★ 2 Reviews
smonfils avatar
By sherry monfils
from worcester, MA

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

★★★★★ 2 Reviews
serves 8
prep time 25 Min

Ingredients For antipasto tortellini salad

  • 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
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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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