Antipasto Tortellini Pasta Salad

Antipasto alimentary paste Food dish. This packed meal choice includes multiple cheeses, meats, olives, peppers, and lots of to form a healthy Italian-inspired summer indorse activity.

I've spent essentially the total summer disagreeable to guess of a fictive salad direction to rattling impact, you guys. one thing drastically variant, however, ease a crowd-pleaser, creating use of foreign mix-ins and unforeseen ingredients. as a result of honestly, I hump (a peachy) food dish, however, I could not stark to stifle consume another uninteresting spice of mayonnaise-slathered macaroni or barely-dressed swirly food with sliced olives and chunks of seasoning ass, let lone flyer it here.

But on every occasion i assumed I had a luscious thought, it measured too out there. nobody desires a polarizing food dish. no one encompasses an unsounded need to hide everywhere municipality to gestate ingredients. Not an azygous soul out there would omit at the melody of a salad that takes pol than thirty transactions to vary. that the intent was placed on the back burner to get back succeeding season, gift Maine different three hundred around life to anticipate close to it. 

In fact, once my female parent asked Maine to pass a food dish for her annual dish, I did not sleek take the journal. I retributory hasty through the retail store associate degreed snatched up a kind of your habitual Italian-style ingredients, tossed them along associate degree time before the band and thought nonentity of it. there have been no balls of burrata or drizzles of a harissa honey sauce. There was zilch extremely sensational or progressive. Meet supplementary truthful salad.

INGREDIENTS

FOR THE ANTIPASTO TORTELLINI PASTA SALAD :

• 20 ounces cheese tortellini,
• 1 1/2 cups grape or cherry tomatoes, sliced in half
• 1 1/2 cups mixed pitted olives
• 1 cup (5 ounces) chopped pepperoni
• 1 cup (5 ounces) chopped sopressata
• 1 cup mozzarella pearls
• 1 cup (5 ounces) chopped sharp provolone cheese
• 3/4 cup sliced roasted red peppers
• 1/4 red onion, diced
• 8 whole pepperoncini peppers, optional
• 6 fresh basil leaves, sliced into thin ribbons

FOR THE DRESSING:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Kosher salt, to taste

INSTRUCTIONS

1. Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
2. Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
3. In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least 2 hours

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