Tortellini Antipasto
April 14, 2009 | Print | E-mail | Filed under artichoke, cheese, pasta, vegetables
In continuing my Easter food extravaganza, here is my recipe for tortellini antipasto. I love making this side in the spring and summer, because it’s a great cold dish, and it’s easy. Plus, it makes a lot – perfect for bringing to a picnic or potluck, or just for having lots of leftovers!
Servings: 6
- 1 (16 oz) package of frozen cheese tortellini
- Grape tomatoes
- 1 green bell pepper
- 1/2 red onion
- 16 oz mozzarella cheese
- 1 (13.75 oz) can artichoke hearts, in brine
- 6 oz sliced pepperoni
- 1/4 cup Italian dressing
- 3 Tbsp olive oil
Cook the tortellini according to package directions. Cut the grape tomatoes in half, and dice the green pepper.
Cut the mozzarella cheese into cubes, dice the red onion, and quarter the artichoke hearts.
Once the tortellini has had a chance to cool for a few minutes, add it to the mix. Add in the pepperoni slices, and drizzle the mix with the Italian dressing and olive oil. Toss to coat. Serve chilled, or right away!
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April 15th, 2009 at 9:07 am
Mmm that sounds amazing! Do you think that could be made as a hot dish as well?
April 15th, 2009 at 9:24 am
I’m not really sure…try it and let me know!
Maybe leave the cubed cheese out, and just sprinkle some shredded mozzarella over the top?
March 18th, 2010 at 4:54 pm
Printing out this recipe now! My husband LOVES anything with tortellini in it. After making this for him, I’ll be able to get him to do just about anything for me for at least 24 hours after.
March 18th, 2010 at 7:47 pm
Oh my god, I love antipasto and this sounds AMAZING!!!!
July 26th, 2011 at 8:01 pm
Made this one tonight. Spooned some of the salad mix out for myself since I’m gluten-free and can’t have pasta. Once I set some aside for me, I added the pasta to the salad mix for the rest of the family. It was a hit!