Tricolor Tortelloni Antipasto Salad

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Tri-Color Mozzarella & Herb Tortelloni
• 1 Small jar artichoke quarters (Approx ½ cup)
• 2 Piquillo peppers, ½” dice (from a small jar; reserve the rest for future use)
• 4 oz Genoa salami, cut into ½” slices and then diced into ½” cubes (optional if making a vegetarian version)
• 4 oz Fresh mozzarella pearls (perline)
• ¼ Cup Kalamata olives, drained and pitted
• 1 Bunch Fresh parsley, chopped.
• 4 tbsp Extra virgin olive oil
• 2 tbsp White wine vinegar
• Salt and pepper to taste

Directions

1. Cook tortelloni in lightly salted boiling water according to package directions.
2. While tortellini are cooking, whisk the oil with the vinegar and season with salt and pepper; set aside.
3. Wash parsley, discard stems, and finely chop leaves.
4. Drain mozzarella, olives, and artichokes; dice peppers and salami.
5. Once tortellini are cooked, drain and shock in a bowl of chilled water. Drain again and gently toss with all the prepared ingredients in a bowl along with the dressing.
6. Mix gently until tortelloni are thoroughly coated with seasonings. Transfer to a serving platter and enjoy!

Product Used