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recipe
Italian Tortellini Salad - A Family Feast

Italian Tortellini Salad

Yield: 8 servings 1x
Prep: 15 minutesCook: 10 minutesTotal: 25 minutes
Scale:

Ingredients

Dressing

¼ cup red wine vinegar

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon dry basil

1 teaspoon dry oregano

1 teaspoon granulated sugar

1 tablespoon Dijon mustard

¼ cup extra virgin olive oil

Salad

2 9-ounce packages of fresh tri-color cheese tortellini

1 cup broccoli florettes

1 large stalk celery sliced thin

2 ounces green bell pepper sliced thin

A few thin slices red onion

1 cup grape tomatoes

1 cup pitted black olives, drained

½ cup artichoke hearts

½ cup roasted red peppers, sliced

8 whole pepperoncini

4 slices capicola cut into triangle shapes

4 slices baked or sweet ham cut into triangle shapes

8 slices Genoa salami cut into triangle shapes

¼ pound sliced provolone cheese cut into triangle shapes

¼ cup fresh basil chopped plus more for garnish


Instructions

Make the dressing by putting all dressing ingredients except olive oil in a medium bowl and whisk. Very slowly drizzle in the olive oil while whisking. This step should take at least two minutes. Set the dressing aside.

Place a medium sauce pan filled ¾ with water over a burner and bring to a boil. Plunge in broccoli and after 30 seconds, remove to paper towels to drain and cool.

When water has returned to a boil, add both packages of the tortellini and cook according to package directions.

Drain and place into a large bowl. Pour the dressing over the hot tortellini while you prepare the other ingredients.

Add blanched broccoli along with all other ingredients to the pasta and gently toss to combine.

Cool completely before serving and if serving in a platter or bowl, garnish with additional basil.

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© Author: Martha
Cuisine: Italian