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.