Antipasto Tortellini Salad from a cozy mystery: Death of an Italian Chef by Lee Hollis
Ingredients
Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic
- 1 tsp Italian seasoning
- pinch of red pepper flakes
- Kosher salt to taste
Salad
- 16 oz fresh or frozen cheese tortellini (thaw if using frozen)
- 1 pint grape tomatoes
- 2 cups cubed hard salami
- 2 cups cubed provolone cheese
- 1 cup chopped red onion
- ½ cup olives
- 1 cup pepperoncini peppers
- 1 cup mozzarella pearls
Instructions
- Add all of your dressing ingredients in a mason jar and shake, shake, shake until well blend.
- Pour over your salad, mix gently to combine all of the ingredients and refrigerate until ready to wow your guests!