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Italian Tortellini Antipasto Salad

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
90 min
SERVINGS
8 servings
Salad Italian
Italian Tortellini Antipasto Salad
Ingredients
  • 1 (16 ounce) package refrigerated cheese tortellini
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • 6 ounces mozzarella cheese, diced
  • 4 ounces sliced pepperoni, quartered
  • 1 (2.25 ounce) can sliced black olives
  • 2 green onions, sliced
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons distilled white vinegar
  • 1 teaspoon dried Italian herb seasoning
  • salt and black pepper to taste
Instructions
1
Begin preparing the salad by filling a large pot with salted water and placing it on high heat, causing the water to reach a vigorous boil; then gently add tortellini and return the pot to a rolling boil, stirring occasionally until the pasta floats to the surface and its filling is heated through, approximately 3 minutes.
2
Concurrently, prepare the dressing by combining oil, both types of vinegar, Italian seasoning, salt, and pepper in a bowl using a whisking motion; blend until well incorporated.
3
Complete the salad by draining the cooked tortellini, then submerge it in cold water and drain thoroughly. Transfer the pasta to a large serving container and add artichoke hearts, mozzarella cheese, pepperoni slices, olives, and green onions. Pour the prepared dressing over the salad, mixing everything together until it is well combined. Cover the bowl with a lid and refrigerate for at least 1 hour before serving.