Antipasto Tortellini Pasta Salad
Dish up this antipasto tortellini pasta salad for a satisfying side dish or main dish. Loaded with deli meat, cheesy tortellini, veggies galore, all tossed in dressing. Whip this up soon for a satisfying dish.
Servings 6 servings
Ingredients
- 1 20 oz package of fresh tortellini cooked and cooked
- 6-8 oz. pepperoni chopped into ½” pieces
- 6-8 oz. Genoa salami chopped into ½” pieces
- 3 oz. pitted green olives
- 3 oz. pitted kalamata olives
- 1 red or orange bell pepper diced
- 8 oz. fresh mozzarella cubed
- 10 oz. cherry tomatoes fresh
- 10 peppercinis
- 8 oz. canned artichoke hearts drained
- 2 cups Italian salad dressing divided
- Garnish
- 2 tablespoons fresh parsley chopped
- Optional: Italian seasoning
Instructions
- In a large salad bowl, combine tortellini, pepperoni, salami, green olives,
- kalamata olives, bell pepper, mozzarella, cherry tomatoes, peppercinis
- and artichoke hearts.
- Pour half the salad dressing over the top of the ingredients. Toss.
- If you’re serving later, refrigerate for up to 3 days. Before serving, add
- additional salad dressing until it has the amount you prefer.
- Sprinkle with fresh parsley and optional Italian seasoning.