Antipasto Tortellini Salad
A vibrant and flavorful salad featuring cheese tortellini, Genoa salami, mozzarella, artichokes, and a zesty dressing.
Equipment
- Large pot
- Small bowl or jar
- Whisk
Ingredients
- 9 ounces fresh cheese tortellini (255g)
- 4 ounces Genoa salami (113g), chopped
- 4 ounces mozzarella pearls (113g), drained
- ½ cup chopped artichoke hearts (120g, jarred or canned, drained)
- ½ cup cherry or grape tomatoes (75g), quartered
- ¼ cup sliced jarred pepperoncini (30g)
- ¼ cup chopped roasted red pepper (30g)
- fresh basil for serving (optional)
- ¼ cup extra virgin olive oil (60ml)
- 2 tablespoons red wine vinegar (30ml)
- 1 clove garlic minced
- 1 teaspoon honey
- ½ teaspoon Italian seasoning
- sea salt pinch (optional)
Instructions
- Start by boiling the fresh cheese tortellini in a large pot of salted water. Cook them until they float to the surface, which indicates they are ready. They will puff up and start to smell irresistible, so keep an eye on them to avoid overcooking, as this can make them mushy. Drain and rinse immediately under cold water to stop the cooking process.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, honey, Italian seasoning, and a pinch of sea salt. The aroma will be fresh and invigorating, which is key for bringing all the flavors together.
- In a large bowl, combine the cooked tortellini, chopped salami, drained mozzarella pearls, artichoke hearts, quartered tomatoes, pepperoncini, and roasted red peppers. Enjoy the vibrant colors and textures. Mix gently to prevent breaking the tortellini.
- Pour the prepared dressing over the salad mixture and gently toss everything together. You should see a lovely sheen coating the pasta and vegetables, indicating everything is well combined. Be careful not to stir too harshly to avoid breaking the tortellini.
- Cover the salad and refrigerate for about 30 minutes. This allows the flavors to meld beautifully. If the salad looks slightly dry upon serving, drizzle a little more olive oil on top before serving.
Notes
Storage Tips: Refrigerate in an airtight container for up to 3 days.
Expert Tips: Rinse the tortellini immediately after cooking to keep the right texture. If the salad tastes bland after refrigerating, add a drizzle of olive oil and toss before serving. If the dressing separates, whisk it again or shake in a jar just before serving. For an extra boost of flavor, you may want to add more olive oil just before serving if it appears dry.