Antipasto Tortellini Pasta Salad

Antipasto Tortellini Pasta Salad , By www.uniquegiftstips.com .

Antipasto Tortellini Pasta Salad. This potluck favorite is packed with cheeses, meats, olives, peppers, and more for a hearty Italian summer side dish.

Total Time: 28 Minutes, Servings: 8 Servings

Ingredients :

FOR THE ANTIPASTO TORTELLINI PASTA SALAD:
• 20 ounces cheese tortellini,
• 1 1/2 cups grape or cherry tomatoes, sliced in half
• 1 1/2 cups mixed pitted olives
• 1 cup (5 ounces) chopped pepperoni
• 1 cup (5 ounces) chopped sopressata
• 1 cup mozzarella pearls
• 1 cup (5 ounces) chopped sharp provolone cheese
• 3/4 cup sliced roasted red peppers
• 1/4 red onion, diced
• 8 whole pepperoncini peppers, optional
• 6 fresh basil leaves, sliced into thin ribbons
FOR THE DRESSING:
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Kosher salt, to taste

Instructions :

• Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
• Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
• In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least 2 hours.

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