Ingredients

The following ingredients have 4 Servings
  • 20 ounces cheese tortellini
  • 8 ounces 1/2-3/4" cubes pork roast (or cooked pork top loin)
  • 8 ounces cubes honey glazed ham
  • 4 ounces 1/2-3/4" cubes salami or chopped sliced salami
  • 6 ounces 1/2-3/4" cubes Swiss cheese
  • 1 pint cherry tomatoes (halved)
  • 2/3 cup chopped dill pickles
  • 3 tablespoons chopped pickled jalapenos (or more to taste)
  • 1/4 of a small red onion (thinly sliced)
  • 2 cups packed roughly chopped romaine lettuce
  • 2 tablespoons chopped cilantro
  • 6 garlic cloves (minced)
  • 3 tablespoons orange juice
  • 1 tablespoon orange zest
  • juice and zest of one lime
  • juice and zest of one lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 2/3 cup canola oil

Instruction

  • Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and add to a large serving bowl.
  • Combine dressing ingredients in a pint size mason jar. Seal and shake vigorously. Pour half of the dressing over the warm pasta and toss to combine.
  • Add the remaining salad ingredients to the bowl EXCEPT romaine lettuce and toss until well coated. Chill in the refrigerator at least one hour. When ready to serve, add romaine and remaining dressing and toss to combine.