Tortellini Antipasto Salad
Servings
4-6
Prep time:
15 minutes
COOK time:
15 minutes
Ingredients
*Optional: Balsamic Vinaigrette Ingredients:
½ c. extra virgin olive oil
¼ c. balsamic vinegar
2 t. maple syrup
1 t. Dijon mustard
2 t. shallot, finely minced
Salt and black pepper, to taste
*Can use bottled dressing instead, see the note above.
Salad Ingredients:
20 oz. refrigerated tortellini
2 T. extra virgin olive oil
2 c. fresh arugula
2 T. fresh basil, sliced
4 oz. Pepper Jack or other white cheese, cut into chunks
4 oz. pepperoni, cut into small chunks
1 c. black olives, cut in half
1 c. cherry or grape tomatoes, cut in half
Sea salt and black pepper, to taste
1/3 c. balsamic vinaigrette, divided
3 T. Parmesan cheese, shaved
Kitchen Note: The Pepper Jack cheese featured in this recipe is a spicy derivative of Monterey Jack cheese which originated in Monterey, California. If it is not available in your area, Provolone or another semi-soft white cheese can be used instead.
Testing Note: Kraft Sweet Balsamic Vinaigrette Salad Dressing is featured in these images. If you prefer a from-scratch alternative, a tasty homemade alternative is provided below.
Step by Step Instructions
Directions:
- Prepare the balsamic vinaigrette by combining all ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
- Prepare pasta according to package directions. (Add olive oil to the cooking water as instructed to prevent sticking). Rinse and drain well, and place in a large mixing bowl.
- Add the fresh arugula, basil, Pepper Jack cheese, pepperoni, olives, and tomatoes. Season with salt and black pepper, to taste, and drizzle half the balsamic vinaigrette dressing on top. Gently fold the ingredients together with a spoon until thoroughly combined.
To serve, transfer the salad to a large serving bowl and top with shaved Parmesan cheese and a light drizzle of the remaining balsamic vinaigrette. Enjoy!
