Antipasti Tortellini Salad

Here is great summer salad recipe, perfect for dinner, a BBQ or to pack for a picnic or the beach! It is called Antipasti Tortellini Salad. It is full of ingredients that I love and I found it in a free magazine that I picked up at Stop & Shop called Savory.

Happy Summer and Enjoy!

Ingredients

• 3 tbsp chopped red onion (I omitted the onions)
• 1 (19 oz) pkg frozen cheese tortellini
• 4 oz piece salami (I used soppressata )
• 8 oz fresh mozzarella
• 1 (12 oz) jar marinated artichoke quarters, drained (I used canned non-marinated quarter artichokes, but drained them from the can)
• 1 pint grape tomatoes
• ¼ cup olive oil
• 3 tbsp red wine vinegar
• ½ tsp dried oregano
• 1 tbsp finely chopped parsley, to garnish (optional)

Directions

1. To a small bowl, add the red onion. Cover with cold water and let stand. Prepare the tortellini according to package directions. Drain in a colander and run cold water over tortellini to cool. Drain well.
2. Meanwhile, dice the salami/soppressata) and mozzarella. Drain the quarter artichokes and halve the tomatoes.
3. Drain the red onion well and pat dry with paper towels. In a large serving bowl, whisk together the oil, vinegar, and oregano. Add cooked tortellini, tossing with dressing. To bowl, add salami, mozzarella, artichokes, tomatoes, and red onion. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour or up to overnight.

Tip: To make the day before, leave out the onions and stir in just before serving, if you chose to add the onions.