Antipasto Tortellini Salad


Well, my birthday week is just about over. Thank you all so very much for your wonderful birthday wishes. They mean so very much to me.

Our friends have been slowly leaving which is nice that not everyone left at once. We had 8 people staying at our house on Sunday. Which was fun. We have never done that before but we are now down to 3. They will leave tomorrow. It has been fun, busy, crazy, exhausting and I would not trade it for the world!

Mostly we sat at the beach and watched the sunset or played cards.

It is truly difficult to explain the sunsets here until you see them in real life. The sunsets about 9:30 pm so everything in our life is a bit later. We eat dinner later during the summer than most people because we want to be down at the beach or outside as much as possible. No one that was here is used to that. So, we had to figure out how to make the schedules work that we could eat and not make them starve before dinners.

Antipasto Tortellini Salad is one thing that works for us. We love the flavors of Antipasto Salad in Pasta Salad.

Verdict:

This is a super simple Summer salad that is filling and can be made rather quickly. My family loves it because they like the cheese tortellini as an added flavor. You can changed the tortellini to any flavor you like.

Serve this with a nice crusty loaf of bread or a sandwich and everyone will be happy.

Antipasto Tortellini Salad

  • Time: 15 minutes prep, 10 minutes putting it together
  • Difficulty: easy
  • Print

Ingredients:

  • 2 lb. bag of cheese tortellini,frozen,  cooked according to package directions, rinsed in cold water
  • 2 (16 oz) jars Giardiniera, drained
  • 1 (8 oz) block mozzarella cheese, cut into small cubes
  • 1 (5 oz) bag mini pepperoni
  • 2 (8 oz) jars marinated artichoke heart quarters, drained
  • Italian salad dressing, your favorite
  • salt and pepper to taste
  • Other items you can add if you wish: sliced black olives, kalamata olives, diced ham, diced Genoa salami, diced provolone cheese, roasted red pepper slices, etc….

Directions:

  1. Add all ingredients to a large bowl. If Giardiniera or artichoke hearts are too large cut them in half or quarters.
  2. Taste salad and adjust Italian dressing amount or salt and pepper as needed. Cover and let sit in refrigerator if not serving immediately.

 

 

5 Comments Add yours

    1. koolaidmoms says:

      Thank you so very much!

      Like

  1. What a super idea, Marci. Wishing you a belated happy birthday.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much! It was a great weekend!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s