This is a delicious take on Antipasto, and is even tastier on the second day, as the flavors meld together. As with most of my recipes, no measuring is needed~~just increase or decrease ingredients and flavors based on your preferences!
- Ingredients
- Tri-color Tortellini
- Deli Ham, Deli Salami, Deli Pepperoni, Deli Provolone Cheese–all sliced thick and cubed
- sliced thick and cubed
- Artichoke Hearts (seasoned), drained
- Red Onion, chopped
- Kalamata Olives, drained and halved
- Green Olives, drained and halved
- Banana Peppers, sliced
- Tomatoes, fresh, sun dried or roasted
- Carrots, sliced at an angle, medium thickness
- Celery, sliced at an angle, medium thickness
- Greek Salad Dressing (I use Ken’s brand)
- Oregano and/or Parsley (I use fresh, but dried is fine)
- Grated Parmesan
- Salt and Pepper
Boil pasta water, add tortellini and cook until firm. Drain/strain when it’s still a little firm so that it can absorb dressing later. Rinse with cold water, then shake to drain as thoroughly as possible. Pour pasta in to a large mixing bowl, and toss with Greek dressing. Set aside.
Slice and steam carrots and celery until partially-softened (5 minutes in a microwave steamer). Drain, and allow to cool. Saute chopped red onion in Greek dressing, then mix in carrots and celery to coat and cook a little more in the dressing. Allow to cool.
Cube meats and cheese into a second large mixing bowl, mix in (all drained) kalamata and green olives, banana peppers, artichoke hearts and tomatoes.
When tortellini is fully cooled, lightly toss all ingredients together and add more Greek dressing, oregano and salt and pepper to taste. Grate more fresh Parmesan cheese on top.