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Antipasto Tortellini Salad Recipe

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This recipe for Antipasto Tortellini Salad, by , is from The Diefenthaler Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Lamere
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 9-oz package refrigerated cheese tortellini
1/2 cup chopped bottled roasted red sweet pepper
1 6-oz jar marinated, quartered artichoke hearts, drained
1/4 cup sliced pitted ripe olives
1 oz Genoa salami, cut into thin strips
1 oz provolone cheese, cubed
1/4 cup bottled vinaigrette salad dressing

Directions:
Directions:
Cook tortellini according to package directions. Drain. Place in large bowl. Stir in sweet pepper, artichoke hearts, olives, salami, and cheese. Add dressing; toss to coat. Cover and refrigerate 2 hours to overnight. If necessary, toss with additional dressing to moisten.

Number Of Servings:
Number Of Servings:
4 1-cup servings
Preparation Time:
Preparation Time:
25 minutes (2 hours chill time)
Personal Notes:
Personal Notes:
Good to make on weekend and take to work for lunch during the week.

 

 

 

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