Tortellini Antipasto Salad
Italian tortellini antipasto salad - a mix of your favourite 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 when it's too hot to turn the oven on.
Servings: 6 Servings
Calories: 463kcal
Equipment
Ingredients
- 1 lb Cheese tortellini
- 1 cup Genoa salami chopped in bite-sized pieces
- 1 cup Bocconcini cheese pearls
- 1 cup Grape tomatoes halved
- ½ cup Artichoke hearts roughly chopped
- ⅓ cup Black olives sliced
For the Dressing
- ¼ cup Red wine vinegar
- ¼ cup Extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon Oregano
- ½ teaspoon Garlic powder
- ½ teaspoon Chilli flakes
- Salt and pepper to taste
Instructions
- 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.
Nutrition
Calories: 463kcal | Carbohydrates: 37g | Protein: 19g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 1060mg | Potassium: 147mg | Fiber: 4g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 2mg