Ingredients
Scale
For the salad:
- 19 oz. bag frozen tortellini
- 1 sweet bell pepper (chopped)
- Half of a 6 ounce jar of pitted ripe olives
- Half of a 12 ounce jar of artichoke hearts (roughly chopped)
- 5 ounces cherry tomatoes (halved)
- 4 ounces cappicola ham (chopped)
- 4 ounces Genoa salami (chopped)
- 8 ounces smoked provolone cheese (chopped)
- Large handful fresh basil (torn into small pieces)
For the dressing:
- 1 teaspoon dijon mustard
- ¼ cup red wine vinegar
- 1 clove garlic
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- ½ cup olive oil
Instructions
- Cook tortellini in a large pot according to package directions. Drain and rinse with cold water to cool the pasta down and stop it from cooking more.
- In a large bowl combine tortellini, bell pepper, olives, tomatoes, ham, salami, cheese, and basil.
- In a small jelly jar combine mustard, vinegar, garlic, salt, pepper, and olive oil. Place the lid on the jar and shake it well for a minute, or until ingredients are well combined.
- Pour dressing over the tortellini mixture and toss to combine. Chill until ready to serve. Garnish with additional basil if desired.
- Category: Antipasto