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Thursday, July 15, 2010


Last summer my family and I were going to Indiana to visit my husbands brother and his family.  When I asked what I could bring they said they would love it if I brought an "antipasta salad".  I was not sure if that meant an antipasta appetizer of marinated vegetables or if it meant a pasta salad.  So I decided to make a pasta salad that had marinated vegetables, salami & cheese in it.  I called it my Antipasta Pasta Salad.  It turned out to be a hit.  This past week-end we visited our family in Indiana again.  I decided to make this salad since it was such a hit the first time.  The flavors and ingredients of this salad work extremely well together.  You can serve this salad along side burgers, chicken, pork or steak.

  • 2 lbs. frozen cheese tortellini
  • 1 (12 oz.) can pitted black olives - cut in half
  • 2 cans quartered artichoke hearts
  • 1 1/2 cup grape tomates - quartered
  • 8 oz. salami cut into 1/2 inch strips
  • 8 oz. provolone or mozerella cheese cut into 1/2 inch cubes
  • 1 (12 oz) jar roasted red peppers cut into 1/2 inch slices
  • 1 (12 oz)  jar banana peppers (drained)
  • 4 TB. chopped fresh basil
  • 1 packet dry italian salad dressing
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 4 TB. parmesan cheese
  • Juice of 1 lemon
  • 1 TB. fresh oregano
  • 1 TB. chopped red onion
  • 2 TB. chopped italian parsley
  1. In a large pot of salted boiling water add the tortellini.  Cook for just 3-4 minutes - the tortellini will float.
  2. Rinse pasta under cold water.
  3. Add pasta to a large bowl.  Add the rest of the ingredients to the pasta.  Stir well.
  4. Cover and place in fridge for at least 2 hours.
  5. Serve

1 comment:

  1. I've made this several times in the last few months and making it for my son's high school football teams meal on Thursday night before their Friday night game! Everyone loves it!