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