antipasto tortellini salad

Name: Antipasto tortellini salad
Prep time: 25 min
Yield: 8
Ingredients: 1 - 20 oz pkg refrigerated cheese tortellini; 1/4 cup(s) olive oil, extra virgin; 1/4 cup(s) champagne vinegar; 2 tablespoon(s) lemon juice; 2 tablespoon(s) fresh oregano, chopped; 1 teaspoon(s) minced garlic; 1/4 teaspoon(s) each, salt & pepper; 1 - 14 oz can artichoke hearts, drained, quartered; 1 cup(s) grape tomatoes; 1 cup(s) sliced pepperoni; 1 cup(s) cherry-sized mozzarella balls; 1/2 cup(s) pitted kalamta olives; 1/2 cup(s) fresh packed basil leaves, thinly sliced

(2 RATINGS)

51 Pinches

sherry monfils

worcester, MA

Updated on May 27, 2012

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

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prep time 25 Min

cook time

method ---

yield 8 serving(s)

Ingredients

1 - 20 oz pkg refrigerated cheese tortellini
1/4 cup olive oil, extra virgin
1/4 cup champagne vinegar
2 tablespoons lemon juice
2 tablespoons fresh oregano, chopped
1 teaspoon minced garlic
1/4 teaspoon each, salt & pepper
1 - 14 oz can artichoke hearts, drained, quartered
1 cup grape tomatoes
1 cup sliced pepperoni
1 cup cherry-sized mozzarella balls
1/2 cup pitted kalamta olives
1/2 cup fresh packed basil leaves, thinly sliced

How To Make antipasto tortellini salad

Step 1

Cook tortellini as directed, drain and rinse under cold water. drain again.

Step 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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