Ingredients

The following ingredients have 12 Servings
  • 4 ounces Genoa salami (cut into bite size pieces)
  • 4 ounces mortadella (cut into bite size pieces)
  • 4 ounces capicola (or ham, cut into bite size pieces)
  • 4 ounces provolone cheese (cut into bite size cubes)
  • 4 ounces mozzarella cheese (cut into bite size cubes)
  • 32 ounces frozen tortellini
  • 1/4 cup red wine vinegar
  • 6 tablespoons extra virgin olive oil (divided (1/4 cup + 2 tablespoons))
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon fresh ground black pepper
  • 6 ounces Italian giardiniera (chopped (usually sold in 6 ounce jars))
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup sliced green olives
  • 1/2 cup sliced Kalamata olives
  • 1/2 cup sliced black olives
  • 2 tablespoons capers (drained)

Instruction

  • Prepare the olive salad: In a medium bowl, combine vinegar, 1/4 cup olive oil, garlic, oregano, parsley and black pepper. Whisk until well combined. Set aside.
  • Prepare deli meats and cheeses: Cut meats and cheeses into bite size pieces, approximately 1/4”- 1/2” in size. Toss well to combine and coat everything well. Refrigerate for at least 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat, drain water and add tortellini back to the cooking pot.
  • Pour 2 tablespoons of reserved olive oil over drained tortellini and stir to combine. Add olive salad to drained tortellini and gently stir to combine. Toss in chopped meats and cheeses and stir again.
  • Transfer pasta salad to a serving bowl to serve immediately, or to an airtight container to serve within 5 days.Enjoy!