Antipasto Tortellini Pasta Salad With Basil Pesto Vinaigrette Recipes

ANTIPASTO TORTELLINI PASTA SALAD

Antipasto Tortellini Pasta Salad image

Provided by Morgan

Time 28m

Number Of Ingredients 17

Ingredients

20 ounces cheese tortellini,
1 1/2 cups grape or cherry tomatoes, sliced in half
1 1/2 cups mixed pitted olives
1 cup (5 ounces) chopped pepperoni
1 cup (5 ounces) chopped sopressata
1 cup mozzarella pearls
1 cup (5 ounces) chopped sharp provolone cheese
3/4 cup sliced roasted red peppers
1/4 red onion, diced
8 whole pepperoncini peppers, optional
6 fresh basil leaves, sliced into thin ribbons
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt, to taste

Steps:

Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least 2 hours.

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