ANTIPASTO TORTELLINI SALAD

Antipasto Tortellini Pasta Salad

Creamy cheese tortellini topped with Italian cured meats, fresh mozzarella, roasted red peppers, red onions, fresh basil all tossed with an olive oil red wine vinaigrette.

1 - 19 or 20 ounce pkg. *Cheese Tortellini, cooked according to package instructions
4 ounces Genoa Salami, sliced and rolled
4 ounces Pepperoni, sliced and rolled
8 ounce Fresh Mozzarella Cheese, cut into cubes
¼ Red Onion, thinly sliced
¾ cup Roasted Red Peppers, from jar, sliced
6 Fresh Basil Leaves, sliced into ribbons
½ cup Parmesan Cheese, optional
½ cup Olive Oil
¼ cup Red Wine Vinegar
2 Garlic Cloves, minced
2 teaspoons Salt
1 teaspoon Pepper
*can substitute 1 lb. bowtie pasta


Heat water in large pot over high heat until boiling. Generously salt water. Cook tortellini according to package instructions. Can substitute 1 lb. bowtie pasta for tortellini.
Slice salami and pepperoni into long slices. Roll up into tight circle.
Place cooked tortellini in large bowl. Toss with red wine vinaigrette. Top with salami, pepperoni, mozzarella cheese, red onion, roasted red peppers, basil, and optional parmesan cheese. Season to taste.
Serve either warm or cold.