Stranger Foods

Antipasto tortellini pasta salad

Serves 8 28 mins

28 mins	Total
20 mins	Prep
8 mins	Cook

Italian

Everyone goes crazy over this Antipasto Tortellini Pasta Salad! It’s a flavor-packed potluck favorite, and leagues better than anything you can get from the grocery store.

Ingredients

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Metric

Imperial

20 oz cheese tortellini
1½ cups grape or cherry tomatoes, sliced in half
1½ cups mixed pitted olives
5 oz chopped pepperoni
5 oz chopped sopressata
1 cup mozzarella pearls
5 oz chopped sharp provolone cheese
¾ cup sliced roasted red peppers
¼ red onion, diced
8 whole pepperoncini peppers, optional
6 fresh basil leaves, sliced into thin ribbons

For the dressing

½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 tsp dried oregano
pinch of red pepper flakes
kosher salt, to taste

Instructions

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Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
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 .

Antipasto tortellini pasta salad

Ingredients

Instructions

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