Antipasto Tortellini Pasta Salad Learn how to make a flavor packed pasta salad with cheese tortellini, meats, cheeses, olives, peppers, and more. this easy recipe is a crowd pleaser and a great potluck dish for summer parties. Cook until al dente. drain and rinse with cold water. add the cooked tortellini to a large bowl. then add in the rest of the pasta salad ingredients. in a small bowl, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, garlic, basil, sugar, and dried oregano.
Tortellini Antipasto Salad With Homemade Balsamic Vinaigrette Here are the steps to make it: make the dressing by whisking together the pesto, olive oil, vinegar, red pepper flakes and black pepper. cook tortellini until al dente and drain them well in a colander and rinse quickly with cold water. carefully mix the pasta and dressing together until the pasta is well coated. Bring a large pot of salted water to a boil. meanwhile, whisk the oil, vinegar, oregano, salt, and a few grinds of pepper together in a large bowl; set aside. add the tortellini to the water and cook according to package instructions. drain and run briefly under cool water to cool the tortellini. drain well again. transfer to the bowl of dressing. Learn how to make a flavor packed antipasto pasta salad with tender cheese tortellini, deli meats, veggies, olives, and a zippy homemade dressing. this easy italian recipe is perfect for a summer picnic, potluck, or a side dish for any main course. Drain, wash with cold water (to prevent sticking) and set aside. add all the ingredients for the dressing to a jar or blender and blend for a minute or two. toss all the ingredients for the salad with the dressing and refrigerate for at least 3 4 hours. the pasta stays well in the refrigerator for up to 2 days.
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