Antipasto Tortellini Salad
he best pasta salads, in my opinion, are the ones that are loaded with good things — so much so that you get a little something different with every forkful. This one is just that. Cheesy tortellini is tossed with a kitchen sink of favorites inspired by antipasto, the Italian first course that’s full of cured meats, cheese, and pickled vegetables.
Here it’s roasted red peppers, marinated artichokes, salty salami, and spicy pepper Jack cheese, all dressed in a tangy, earthy oregano and red wine vinaigrette.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 2 (9-ounce) packages fresh cheese tortellini
- 1 (12-ounce) jar marinated artichoke hearts, drained and coarsely chopped
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1 medium cucumber, peeled and diced (about 1 cup)
- 4 ounces pepper Jack cheese, diced (about 1 cup)
- 4 ounces dry Italian salami, casing removed, diced (about 1 cup)
- 1/2 cup loosely packed chopped fresh parsley leaves
- Bring a large pot of salted water to a boil. Meanwhile, whisk the oil, vinegar, oregano, salt, and a few grinds of pepper together in a large bowl; set aside.
- Add the tortellini to the water and cook according to package instructions. Drain and run briefly under cool water to cool the tortellini. Drain well again. Transfer to the bowl of dressing.
- Add the artichokes, roasted red peppers, cucumbers, cheese, and salami. Toss thoroughly to combine. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Stir in the parsley. Taste and season with salt and pepper as needed.