Antipasto Tortellini Salad
Antipasto Tortellini Salad
Ingredients
- Easy Vinaigrette:
- ¼ cup red wine vinegar
- 1 garlic clove, finely chopped or grated
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- pinch crushed red pepper flakes
- 6 ounces olive oil
- Salad:
- 1 (16-oz.) package fresh or frozen uncooked cheese-filled tortellini
- 1 cup Castelvetrano olives, drained
- 1 cup marinated artichoke hearts, drained
- 1 cup sweet cherry peppers, drained
- 1 cup cherry tomatoes, halved
- 4 ounces spicy salami, sliced in half moons
- 4 ounces thinly sliced prosciutto, divided (reserve a few slices to wrap around breadsticks)
- 1 pound fresh baby mozzarella cheese balls, bocconcini or ciliegine, drained
- ½ pound smoked gouda cheese, cubed
- 2-3 cups baby arugula or mixed greens
- 1 (3-oz.) box thin breadsticks
Instructions
- Vinaigrette:
- In a glass jar with a tight-fitting lid, add together all the ingredients. Seal tightly and shake to emulsify. Refrigerate until ready to use.
- Salad:
- Cook tortellini as directed on package. Drain and rinse with cold water to cool; shake off excess water.
- In a large bowl, combine tortellini and mozzarella balls with enough vinaigrette to coat. Set aside 15-20 minutes for flavors to develop. In a separate bowl, combine mixed greens with 2-3 tablespoons of vinaigrette; toss to coat.
- To assemble salad, add marinated tortellini, mozzarella balls, greens, and remaining salad ingredients to a large serving platter. Drizzle extra vinaigrette (if desired). Serve with prosciutto wrapped breadsticks. Enjoy!