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Muffaletta Tortellini Salad Recipe

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This recipe for Muffaletta Tortellini Salad, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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!

Contributor:  
Contributor:  
Deanne

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
2/3 cup wine vinegar
1/4 cup plus 2 tbsp. extra-virgin olive oil (divided)
2 tsp. minced garlic
1 tsp. dried oregano
1 tsp. dried parsley
4 tbsp. grated Parmesan cheese
1/2 tsp. black pepper
1 tbsp. finely chopped red onion (optional)
6 oz. jar mild Italian giardiniera, chopped
1/2 cup chopped roasted red peppers
1/2 cup pimento stuffed olives, sliced
1/2 cup pitted kalamata olives, halved
1/2 cup black olives, sliced

2-16 oz. pkg. frozen or refrigerated cheese tortellini
4 oz. Italian salami, cut into chunks or strips
4 oz. mortadella, cut into chunks or strips
4 oz. capicola or ham, cut into chunks or strips
4 oz. provolone cheese, cut into chunks or strips
4 oz. mozzarella cheese, cut into chunks or strips

Directions:
Directions:
Dressing: Reserve 2 tablespoons olive oil. In a medium bowl, combine vinegar, 1/4 cup olive oil, garlic, oregano, parsley, Parmesan cheese and black pepper. Whisk until well-combined. Add remaining dressing ingredients. Refrigerate for 30 minutes or overnight. Bring a large pot of salted water to a boil over medium-high heat. Cook tortellini according to package directions; remove from heat and drain. In a large bowl, add tortellini and sprinkle with 2 tablespoons of reserved olive oil; stir to combine. Add dressing; stir until well-combined. Toss in chopped meats and cheeses. Refrigerate for at least 4 hours.

Personal Notes:
Personal Notes:
This salad reminds you of the Italian-style sandwich Muffaletta. During the summer I also add some fresh tomatoes, about a cup; seeded and cut into chunks. It seems to taste better the second day, so I always make it the day before. Just make sure to bring it down to room temperature before serving. Every time I bring this salad to a party, it is the first to go!

 

 

 

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