Antipasto Pasta Salad (Print Version)
# Ingredients:
→ Salad
01 -
20 oz. cheese tortellini, cooked al dente according to package directions
02 -
1 (15 oz.) can quartered artichoke hearts
03 -
1 cup green olives
04 -
1 cup black olives
05 -
1 cup mini pepperoni
06 -
1 cup salami slices, quartered
07 -
8 oz. smoked Gouda, cubed
08 -
8 oz. fresh mozzarella pearls
09 -
1 pint grape tomatoes, halved
10 -
1/4 cup fresh chopped parsley
→ Dressing
11 -
1/2 cup olive oil
12 -
1/4 cup red wine vinegar
13 -
1 teaspoon Dijon mustard
14 -
1/2 teaspoon dried oregano
15 -
1/2 teaspoon dried thyme
16 -
Kosher salt to taste
17 -
Fresh cracked pepper to taste
# Instructions:
01 -
Combine all salad ingredients in a large bowl, gently tossing to distribute components evenly.
02 -
Combine olive oil, red wine vinegar, Dijon mustard, dried oregano, dried thyme, salt, and pepper in a mason jar. Seal tightly and shake vigorously until well emulsified.
03 -
Pour half the prepared dressing over the salad and toss gently to coat all ingredients.
04 -
Just before serving, add remaining dressing and toss once more. Garnish with additional fresh chopped parsley for brightness and color.
# Notes:
01 -
For best flavor, allow salad to marinate with the first half of dressing for at least 30 minutes before serving.
02 -
This salad can be prepared up to 24 hours in advance, reserving the final dressing addition until serving time.