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Tri-Color Tortellini Antipasta Salad

This is a meal in itself as it has all the major elements, especially as a main course for a picnic.

Tri-Color Tortellini Antipasta Salad


  • 5 lb(s). Roma® Tortellini, Tri-Color
  • 2 lb(s) Roma® Artichoke Hearts (quartered)
  • 1 lb(s). Roma® Cheese, Provolone (1/2 inch dice)
  • 1 lb(s) Roma® Genoa Salami (1/2 inch dice)
  • 8 oz. Roma® Tomatoes, Sun-Dried (julienne)
  • 8 oz. Roma® Pepperoncini (cut into rings)
  • 8 oz. pepper(s), roasted red (diced)
  • 4 oz. Roma® Capers 
  • 1 Peak Fresh Produce® Onion(s), Red (peeled and diced small)
  • 1 bunch Peak Fresh Produce® Basil (leaves only, chiffonade)
  • 1 qt. Piancone® Dressing, Chianti Basil Vinaigrette
  • black pepper (fresh ground, to taste)
  • salt, sea (fine ground, to taste)
  • oil, vegetable


Cook tortellini in large pot of salted boiling water, drain, toss in small amount of vegetable oil and cool on sheet pan. Add all ingredients to large mixing bowl and gently toss thoroughly, chill and serve.