Antipasto Tortellini Salad

Bychefpatty

Antipasto Tortellini Salad

Print Recipe
Servings 8 Servings

Ingredients
  

  • Easy Vinaigrette:
  • ¼ cup red wine vinegar
  • 1 garlic clove, finely chopped or grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon 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. pkg. fresh or frozen uncooked cheese-filled tortellini
  • 1 pound fresh baby mozzarella cheese balls,bocconcini or ciliegine, drained
  • ½ pound smoked gouda cheese, cubed
  • 1 cup Castelvetrano olives, pitted and drained
  • 1 cup marinated artichoke hearts, drained
  • 1 cup sweet cherry peppers, drained
  • 1 cup cherry tomatoes, halved
  • 2-3 cups baby arugula or mixed greens
  • 4 ounces thinly sliced prosciutto, divided (reserve a few slices to wrap around breadsticks)
  • 4 ounces spicy salami, sliced in half moons
  • 1 3-oz. box thin breadsticks

Instructions
 

  • Vinaigrette:
  • In a glass jar with a tight-fitting lid, add together all of the dressing 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, mozzarella balls, cubed gouda, olives, artichokes, cherry peppers, and tomatoes with enough vinaigrette to coat. Toss to combine and set aside for 15-20 minutes, for flavors to develop.
  • To assemble salad, place the mixed greens on a large serving bowl or platter. Drizzle with 2-3 tablespoons of vinaigrette and gently toss to coat the leaves. Top with the marinated pasta and cheese mixture, ¾ of the prosciutto, and the salami. Wrap the remaining prosciutto around the breadsticks and add to the salad. Serve with extra dressing on the side, if desired. Enjoy!

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