Description

My BFF Donna shared this tortellini salad recipe with me years ago and it has never failed to be a crowd pleaser.

Ingredients

2 Frozen 9 oz packages of Cheese Tortellini, 18 oz total ¾-1 pound Hard Salami (about 2, 1-inch thick slices) ¾-1 pound Non-cured Baked Ham (about 2, 1-inch thick slices) ¾-1 pound Provolone Cheese (about 2, 1-inch thick slices) 2 large Green Peppers (2 cups) 1 medium Red Onion (½-1 cup) depending on how much onions you like. 1 can (6 oz of small Black Olives drained) 1 jar 6 oz quartered & marinated Artichoke Hearts 1 envelope Good Seasons Italian Dressing made according to package directions.

Instructions

Cook tortellini according to package instruction. Drain tortellini and but in large bowl. Empty quartered & marinated artichoke hearts over tortellini and toss gently. Dice salami, ham, provolone, pepper and onions into bite size pieces. Add about half of the salami, ham, provolone, peppers, onions and olives to tortellini bowl. Pour half the dressing over and toss gently. Add the ramming ingredients and dressing and toss gently until all ingredients are coated. Refrigerate a minimum of six hours (Overnight is best). Served chilled.

Addition Information

Optional: Right before, serving drizzle ¼ cup dressing over salad and stir.

TORTELLINI SALAD