19 ounces frozen tortellini
4 ounces Genoa salami, cut into 1/4-1/2" cubes
4 ounces smoked turkey, cut into 1/4-1/2" cubes
4 ounces honey baked ham, cut into 1/4-1/2" cubes
4 ounces Asiago cheese, cut into 1/4-1/2" cubes
8 ounces grape tomatoes, halved
1/4 medium red onion, sliced thin
1 cup (4 ounces) CARA MIA Marinated Artichoke Hearts ,chopped
1/4 cup STAR black olives black olives STAR black olives, sliced
1/4 cup STAR Manzanilla Spanish Olives, sliced
Zesty Italian Dressing:
3 cloves garlic, minced
2 strips roasted red pepper, finely minced
3 red onion slices, finely minced
6 STAR Manzanilla Spanish Olives, finely minced
1 tablespoon dried Italian Seasoning
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/4 cup Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
Prepare the dressing: In a large bowl combine dressing ingredients. Whisk until well combined. Set aside.
Bring a large pot of water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat and drain pasta. Pour tortellini into dressing and toss to combine. The tortellini will soak up some of the dressing and give it an amazing flavor.
While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately 1/4-1/2” in size.
Reserve cheese until pasta is completely prepared (or it may melt from the heat of the pasta). Add cut up meat to tortellini and gently stir until well combined. Toss in tomatoes, onion, artichoke hearts and olives. Add cheese. Stir to combine.
Refrigerate until ready to serve (up to overnight).
Serve and enjoy.
Meats and cheeses can be purchased at your grocery store deli counter. Ask for them to be thick cut (approximately 1/2” thick).
Recipe can be halved.
Salad can be prepped ahead several days ahead by preparing the dressing, placing in the refrigerator in a resealable container. Cut meats and cheeses and refrigerate. On the day you wish to serve (or the day before) cook tortellini and prepare salad. Antipasto Tortellini Salad will keep for several days to a week in the fridge. It is even better the next day.
To lighten this pasta salad up you can add fresh veggies. My favorite additions are English cucumbers, yellow and orange bell peppers and then double the onion and tomatoes called for in the recipe.