ANTIPASTO TORTELLINI PASTA SALAD

Antipasto Tortellini Pasta Salad. This packed potluck favorite includes multiple cheeses, meats, olives, peppers, and more to create a hearty Italian-inspired summer side dish.

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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