This recipe is an inspiration from all those lovely antipastos I’ve made in my life but today didn’t have the time to put one together before going out. It will be ready when I return and we can sit with a great glass of wine and a soft buttered piece of Italian bread!! Bella❤️
1 package frozen Tortellini pasta
1 cup thick sliced Salami, cubed
1 container Grape Tomatoes, cut in half
1 cup diced baby tender Cucumbers
1 jar marinated artichokes, drained & halved
1 cup halved kalamata Olives
2 cups fresh Mozzarella, cut into bite sized pieces
8oz. Chick peas, rinsed & drained
Italian Salad Dressing
3/4 cup extra virgin Olive Oil
3 tablespoons Red Wine Vinegar
1 teaspoon dry Oregano
1 teaspoon dry Basil
1 tablespoon Brown Sugar
Salt & freshly ground Pepper, to taste (a dash of red pepper flakes is awesome)
1/2 cup grated Parmesan
Cook the pasta in salted water as directed till al dente. Drain and rinse with cold water (to prevent sticking), set aside.
For the Dressing…..Add all the ingredients together in a mason jar, cover and shake for a minute or two.
Carefully toss the tortellini with all the other ingredients for the salad, then add the dressing, saving out a small amount of dressing to drizzle on top when serving . Refrigerate for about 3-4 hours, drizzle with the rest of the dressing and serve ❤️ Enjoy!