In a large salad bowl, combine the tortellini, pepperoni, salami, olives, bell pepper, mozzarella, cherry tomatoes, pepperoncinis and artichoke hearts.
20 ounces tortellini pasta, 8 ounces pepperoni, 8 ounces Genoa salami, 3 ounces green olives, 3 ounces kalamata olives, 1 red or orange bell pepper, 8 ounces fresh mozzarella, 10 ounces cherry tomatoes, 10 pepperoncini, 8 ounces artichoke hearts
Pour half the salad dressing over the top of the ingredients and toss to combine.
½ cup Italian salad dressing
Refrigerate for at least 1 hour or until ready to serve. Add additional Italian dressing, shredded mozzarella or Parmesan cheese, or croutons just prior to serving if desired.
½ cup Italian salad dressing
Notes
Add only half the dressing when first mixing. Reserve the rest to add just before serving.
Cook tortellini to al dente only. It will continue to soften as it chills.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Have extra dressing on hand to refresh before serving since the pasta will continue to absorb it as it sits.
Nutrition Facts
Tortellini Antipasto Salad
Serving Size
2 cups
Amount per Serving
Calories
719
% Daily Value*
Fat
48
g
74
%
Saturated Fat
16
g
80
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
17
g
Cholesterol
102
mg
34
%
Sodium
2349
mg
98
%
Potassium
355
mg
10
%
Carbohydrates
40
g
13
%
Fiber
5
g
20
%
Sugar
7
g
8
%
Protein
30
g
60
%
Vitamin A
1208
IU
24
%
Vitamin C
33
mg
40
%
Calcium
278
mg
28
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.