Muffaletta Tortellini Salad Recipe
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Category: |
Category: |
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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
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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. |
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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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