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Italian Tortelini Salad Recipe

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Italian Tortelini Salad image


This recipe for Italian Tortelini Salad, by , is from The Laurich-Pinsent Family Legacy Cookbook, 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!

Dianne Pinsent


1/2 cup red wine vinegar
1 tsp kosher salt
1 tsp freshly ground black pepper
2 tsp dry basil
2 tsp dry oregano
2 tsp granulated sugar
pinch of red pepper flakes
2 tbsp Dijon mustard
1/2 cup extra virgin olive oil


3 9-oz pkg cheese tortellini
1 large stalk celery sliced thin
2 ounces green bell pepper sliced thin
a few thin slices red onion
1 cup grape tomatoes
1 cup pitted black olives, drained
1/2 cup artichoke hearts
1/2 cup roasted red peppers, sliced
8 whole pepperoncini
4 slices capicola cut into triangle shapes
8 slices Genoa salami cut into triangle shapes
1/4 lb sliced provolone cheese cut into triangle shapes
1/4 cup fresh basil chopped plus more for garnish

1. Make the dressing by putting all dressing ingredients except olive oil in a medium bowl and whisk. Very slowly drizzle in the olive oil while whisking. This step should take at least two minutes. Set the dressing aside.

2. Place a medium sauce pan filled 3/4 with water over a burner and bring to a boil.

3. Add tortellini and cook according to package directions.

4. Drain and place into a large bowl. Pour the dressing over the hot tortellini while you prepare the other ingredients.

5. Add all other ingredients to the pasta and gently toss to combine.

6. Cool completely before serving and if serving in a platter or bowl, garnish with additional basil.

Preparation Time:
Preparation Time:
25 minutes




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