Ingredients for Tortellini Antipasto Salad
- Cheese Tortellini, cooked according to package directions
- Italian Salad Dressing Mix
- Red Onion
- Mozzarella Cheese
- Green Pepper
- Cherry Tomatoes
- Sliced Ripe Olives
- Salami, quantity not specified in provided instructions
- Provolone Cheese, quantity not specified in provided instructions
- Sun-dried Tomatoes, quantity not specified in provided instructions
- Artichoke Hearts, quantity not specified in provided instructions
- Olive Oil, quantity not specified in provided instructions
- Red Wine Vinegar, quantity not specified in provided instructions
- Italian Seasoning, quantity not specified in provided instructions
- Salt, quantity not specified in provided instructions
- Pepper, quantity not specified in provided instructions
- Fresh Basil Leaves (optional), quantity not specified in provided instructions
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How to Make Tortellini Antipasto Salad
- Cook tortellini according to package directions. Drain and rinse with cold water to stop the cooking process and cool quickly.
- In a large bowl, combine the cooked tortellini, salami, provolone cheese, olives, sun-dried tomatoes, and artichoke hearts.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the tortellini mixture and gently toss to combine.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for the best taste and texture.
- Before serving, give the salad another gentle toss. Garnish with fresh basil leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
8g
Fat
24g
Carbs
9g