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Antipasto Tortellini Salad Recipe

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This recipe for Antipasto Tortellini Salad is from The Diefenthaler Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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