Antipasto Tortellini Salad
Tender three-cheese tortellini tossed with cured salami, creamy mozzarella pearls, crisp vegetables, and an oregano-garlic vinaigrette.
- Prep: 10 min
- Cook: 6 min
- Total: 16 min
- Servings: 3
- Cuisine: Italian
- Difficulty: Easy
Dietary
- Nut-Free
- Egg-Free
- Low-Sugar
- Low-Cholesterol
- Low-Calorie
Tags
- quick
- comfort food
- tangy
- crowd-pleaser
- boil
- rich
- fresh
Ingredients
- 9 ounce cheese tortellini (refrigerated)
- 4 ounce Genoa salami (diced)
- 4 ounce fresh mozzarella pearls (drained)
- 1 cup cherry tomatoes (halved)
- 0.25 cup sliced pepperoncini (sliced)
- 2 tablespoon fresh basil (chopped)
- 3 tablespoon olive oil (extra virgin)
- 2 tablespoon red wine vinegar
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until tender, about 4 to 5 minutes. Drain thoroughly and rinse under cold water until completely cool.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
- In a large bowl, combine the cooled cheese tortellini, Genoa salami, fresh mozzarella pearls, cherry tomatoes, sliced pepperoncini, and fresh basil.
- Pour the dressing over the salad and toss well to coat. Divide evenly into three airtight containers and chill until ready to eat.
Notes
Keeps fresh in the refrigerator for up to 4 days. Toss lightly before serving to redistribute the vinaigrette.
Nutrition (per serving)
- Calories: 490
- Protein: 21 g
- Carbohydrates: 38 g
- Fat: 28 g
- Fiber: 3 g
- Sodium: 780 mg
- Saturated Fat: 9.5 g
- Sugar: 3 g
- Cholesterol: 55 mg