ANTIPASTO TORTELLINI PASTA SALAD

ANTIPASTO TORTELLINI PASTA SALAD


ANTIPASTO TORTELLINI PASTA SALAD #ANTIPASTO #TORTELLINI #PASTA #SALAD #ANTIPASTOTORTELLINIPASTASALAD
ANTIPASTO TORTELLINI PASTA SALAD



FOR THE ANTIPASTO TORTELLINI PASTA SALAD:

  1. 20 ounces cheese tortellini,
  2. 1 1/2 cups grape or cherry tomatoes, sliced in half
  3. 1 1/2 cups mixed pitted olives
  4. 1 cup (5 ounces) chopped pepperoni
  5. 1 cup (5 ounces) chopped sopressata
  6. 1 cup mozzarella pearls
  7. 1 cup (5 ounces) chopped sharp provolone cheese
  8. 3/4 cup sliced roasted red peppers
  9. 1/4 red onion, diced
  10. 8 whole pepperoncini peppers, optional
  11. 6 fresh basil leaves, sliced into thin ribbons


FOR THE DRESSING:

  1. 1/2 cup olive oil
  2. 1/4 cup red wine vinegar
  3. 2 cloves garlic, minced
  4. 1 teaspoon dried oregano
  5. Pinch of red pepper flakes
  6. Kosher salt, to taste


ANTIPASTO TORTELLINI PASTA SALAD #ANTIPASTO #TORTELLINI #PASTA #SALAD #ANTIPASTOTORTELLINIPASTASALAD
ANTIPASTO TORTELLINI PASTA SALAD


INSTRUCTIONS

  1. Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
  2. Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
  3. 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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