Antipasto Tortellini Salad Recipe

Jeff Baygents

This is a full main course Antipasto Tortellini Salad Recipe. It's served cold and stores well in the fridge. Very easy to make with most steps involving just cutting and chopping up meats and veggies.

Prep 15

Cook 10

Total Time 25

Servings servings

Calories 671kcal

Ingredients

▢ 2 cups tortellini pasta tri-color or regular
▢ 10 ozs hard salami slices cut into small squares
▢ 6 oz pepperoni slices cut in half
▢ 1 cup cherry tomatoes cut in half
▢ 4 ozs olives black, green, or mixed: drained & sliced
▢ 8 ozs mozzarella pearls or cubed
▢ ½ cup red onion diced
▢ ¾ cup Zesty Italian Dressing

Instructions

Add dry pasta to pot and cover well with water. Bring to a boil and reduce to low boil for 10 minutes. Drain cooked pasta and cool down rapidly using ice and water.
2 cups tortellini pasta
Prep or cut up veggies, meats, and cheese. Add to large bowl and mix up thoroughly.
10 ozs hard salami, 6 oz pepperoni slices, 1 cup cherry tomatoes, 4 ozs olives, 8 ozs mozzarella pearls, ½ cup red onion
Add pasta into ingredients bowl and combine thoroughly.
Pour in dressing and mix to coat everything well.
¾ cup Zesty Italian Dressing
Store in fridge or serve now if pasta was cooled down well.