Italian tortellini antipasto salad - a mix of your favorite antipasto items and delicious, cheese filled pasta.
Tossed in a light, olive oil and vinegar dressing, this antipasto salad takes no time to make, and is perfect for a quick lunch, or a light summer dinner.
– Cheese tortellini – Genoa salami – Bocconcini cheese pearls – Grape tomatoes – Artichoke hearts – Black olives sliced
Boil the pasta In a pot of boiling, liberally salted water, boil the tortellini. Drain the pasta once done.
Prepare the dressing: In a jar with a lid (or a bowl with a whisk), add the dressing ingredients together, and shake vigorously, or whisk until all the ingredients are combined.
Assemble the salad: In a large bowl, add the pasta, and top with the salad add-ins. top with the dressing, and toss.
Rinse the pasta once you drain it, when making pasta salad!
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