TORTELLINI SALAD
- prep time:
- 1 hour
- cook time:
- 10 minutes
- other time:
- standing time 20-30 minutes
Makes 12-15 servings
Cathie
Makes a great antipasto in of itself. Serve with Italian bread.
ingredients
- 2 lbs of cooked cheese tortellini, do not overcook
- 4 Tbsp extra virgin olive oil and more if needed
- 1 lemon juiced
- 3 Tbsp white balsamic vinegar
- 3 Tbsp course Dijon mustard
- 2 tsp anchovy paste or 3-4 anchovy fillets minced
- 1 Tbsp oregano
- 1 tsp black pepper
- 1 tsp seasoned salt
- 1 stick pepperoni diced
- 1 small salami diced
- 1 cup diced chucks of Jarlsberg cheese
- 1 cup diced chucks of Asiago or provolone cheese
- 1 can pitted black olives, drained and sliced into circles
- 1 small jar pimento stuffed green olives drained
- 2 small jars artichoke hearts drained
- 1 small jar marinated mushrooms drained
- 1/2 jar roasted red peppers diced
- OPTIONAL
- 3 sun-dried tomatoes diced
- 2 Tbsp capers
directions
- 1
Cook tortellini and rinse in cold water to stop cooking. Toss with enough olive oil to keep tortellini from sticking to each other.
- 2
Mix 4 Tbsp of extra virgin olive oil,lemon juice, vinegar, mustard, anchovy paste with spices. Add to tortellini and mix well.
- 3
Cut up and add pepperoni, salami, and cheeses. Add artichoke hearts, mushrooms, olives, and roasted red pepper. Mix well. Refrigerate.
- 4
Best if made the day before. Let stand at room temperature 20-30 minutes before serving.
notes
great for a picnic or road trip snack
Source: Mom -> Cathie
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