Monday, March 2, 2009

Antipasto Salad

1 20-oz. pkg. three-cheese tortellini
2 oz. sliced Genoa salami, cut into thin strips
2 oz. sliced provolone cheese, cut into thin strips
2 oz.sliced roast turkey, cut into thin strips
½ cup black olives, thinly sliced
1 cup chopped sweet peppers (optional)
3 tbsp. red wine vinegar
2 tsp. dijon mustard
½ tsp. salt
⅛ tsp. pepper
6 tbsp. extra virgin olive oil
1 tbsp. chopped fresh oregano

Cook tortellini according to package directions. Drain and place in a large bowl.

Stir in salami, cheese, turkey, and olives (and peppers if using) to cooled pasta. In a small bowl, mix vinegar, mustard, salt, and pepper. Whisk until salt is dissolved. Gradually drizzle in the olive oil while whisking continually. Stir in chopped oregano. Stir dressing into tortellini mixture; toss to coat.

Cover and refrigerate 2 hours or overnight before serving.

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