Muffaletta Tortellini Salad
Created by LindasBusyKitchen on April 25, 2015
- Servings: 12
- Prep Time: 30m
- Cook Time: 10-11m
- Recipe #18633
Ingredients
- 4 ounces salami (Genoa salami, cut into bite size pieces)
- 4 ounces mortadella (cut into bite size pieces)
- 4 ounces capicola (cut into bite size pieces)
- 4 ounces provolone cheese (cut into bite size pieces)
- 4 ounces mozzarella cheese (cut into bite size pieces)
- 2 packages (16 ounces) tortellini pasta (frozen)
- OLIVE SALAD
- 1/4 cup red wine vinegar
- 1/4 cup olive oil (extra virgin)
- 2 tablespoons olive oil (extra virgin)
- 2 teaspoons garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon fresh ground black pepper
- 1 jar (6 ounce) giardiniera, chopped (Italian mix)
- 1/2 cup roasted red peppers, chopped
- 3.17 ounces pimento-stuffed olives (sliced, 1/2 cup)
- 3 1/2 ounces Kalamata olives (halved, 1/2 cup)
- 3.17 ounces sliced black olives (sliced, 1/2 cup)
- 2 tablespoons capers, drained
How to Make
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TO PREPARE THE OLIVE SALAD
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Step 1: Reserve 2 tablespoons olive oil.
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Step 2: In a medium bowl combine vinegar, 1/4 cup olive oil, garlic, oregano, parsley and black pepper. Whisk until well combined. Set aside.
How to Make
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Step 3: Cut up remaining ingredients according to ingredient list.
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Step 4: Add remaining ingredients to bowl. Toss well until combined and coated. Refrigerate for 30 minutes (up to overnight).
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MEANWHILE
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Step 5: Bring a large pot of salted water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat, and drain.
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Step 6: While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately 1/4- 1/2" in size.
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Step 7: Shred Parmesan cheese, and set aside.
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Step 8: Sprinkle 2 tablespoons reserved olive oil over drained tortellini. Stir to combine.
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Step 9: Add Olive Salad to drained tortellini, and gently stir until well combined.
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Step 10: Toss in chopped meats and cheeses, and mix in.
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Step 11: Chill.