Antipasto Tortellini Salad
  • 20 oz. package cheese tortellini
  • a heaping cup of quartered marinated artichoke hearts {drained}
  • ½ cup sliced cherry tomatoes
  • 8 oz oil marinated sun dried tomatoes
  • 1 cup pearl mozzarella balls
  • a couple handfuls of thinly sliced pepperoni, cut in half
  • a couple handfuls of thinly sliced salami, cut in half
  • ½ cup sliced sicilian olives
  • olive oil
  • a couple handfuls sliced fresh basil
  • salt & pepper
  1. Cook the tortellini to al dente according to the package. Drain and run under cold water to stop the cooking. Add to a large bowl and drizzle with a little olive oil to prevent sticking.
  2. Stir in all the ingredients including the olive oil that the sun dried tomatoes are marinated in. Stir to incorporate everything.
  3. Season with salt and pepper to taste and add just enough olive oil to keep the pasta from being dry.
Recipe by LeMoine Family Kitchen at