Ingredients

The following ingredients have 4 Servings
  • 20 ounces cheese tortellini
  • 1 cup cherry tomatoes (halved)
  • 1 cup mixed olives (pitted)
  • 1 cup chopped pepperoni
  • 1 cup chopped salami ((I used soppressata))
  • 1 cup mozzarella pearls
  • 1 cup cubed sharp provolone cheese
  • 3/4 cup sliced roasted red peppers
  • 1/2 cup diced red onion
  • 1 cup sliced pepperonicini
  • 3/4 cup sun-dried tomatoes in oil ((drained and chopped))
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic (minced)
  • 1 tablespoon chopped fresh basil
  • 1 1/2 tablespoons sugar (or honey maple syrup)
  • 1 teaspoon dried oregano

Instruction

  • Begin by preparing the tortellini according to the package directions. Cook until al dente. Drain and rinse with cold water.
  • Add the cooked tortellini to a large bowl. Then add in the rest of the pasta salad ingredients.
  • In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, garlic, basil, sugar, and dried oregano.
  • Pour the dressing over the pasta salad and mix gently to evenly coat. Chill in the refrigerator for 1-2 hours before serving. Garnish with fresh basil.