Ingredients

The following ingredients have 7 Servings
  • 12 ounces cheese tortellini
  • ½ cup sliced and quartered turkey pepperoni
  • ¾ cup sliced and quartered salami
  • ½ cup halved Kalamata olives
  • ½ cup halved Castelvetrano olives
  • ⅓ cup julienned sun-dried tomatoes (packed in oil, drained)
  • ½ cup chopped Pecorino cheese (about 2 ounces)
  • ½ cup chopped Parmesan cheese (about 2 ounces)
  • ¼ cup sliced pickled jalapenos
  • 3 tablespoons red wine vinegar
  • 2 tablespoons grapeseed oil or olive oil (Note 1)

Instruction

  • Cook the tortellini according to package directions.  Drain, rinse and set aside.  In a small bowl, whisk together the vinegar and oil.  Set aside.
  • While the pasta cooks, slice the meats, olives, sun-dried tomatoes. Break the cheese into bite-sized shards.
  • In a large mixing bowl, add all of the salad ingredients.  Pour the dressing over the top and gently fold to coat all of the ingredients with the dressing. 
  • Serve immediately.  Keep refrigerated in an airtight container.