Tortellini Antipasto Salad
This Tortellini Antipasto Salad is just so fresh and vibrant, plus it is absolutely bursting with flavor.
Servings 4 -6
Calories 1194kcal
Equipment
Ingredients
For the Balsamic Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- 2 tsp finely minced shallot
- Salt and black pepper to taste
For the Salad
- 20 oz 566g refrigerated tortellini
- 2 Tbsp extra virgin olive oil
- 2 cup fresh arugula rocket
- 2 Tbsp fresh basil sliced
- 4 oz 100g Pepper Jack or other white cheese, cut into chunks
- 4 oz 100g pepperoni, cut into small chunks
- 1 cup black olives cut in half
- 1 cup cherry or grape tomatoes cut in half
- Sea salt and black pepper to taste
- ⅓ cup balsamic vinaigrette divided
- 3 Tbsp Parmesan cheese shaved
Instructions
- Prepare the balsamic vinaigrette by combining all the ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
- Prepare pasta according to package directions. (Add olive oil to the cooking water as instructed to prevent sticking). Rinse and drain well, and place in a large mixing bowl.
- Add the fresh arugula, basil, Pepper Jack cheese, pepperoni, olives, and tomatoes.
- Season with salt and black pepper, to taste, and drizzle half the balsamic vinaigrette dressing on top.
- Gently fold the ingredients together with a spoon until thoroughly combined.
- To serve, transfer the salad to a large serving bowl and top with shaved Parmesan cheese and a light drizzle of the remaining balsamic vinaigrette. Enjoy!
Nutrition
Serving: 1 | Calories: 1194kcal | Carbohydrates: 139g | Protein: 42g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 32g | Cholesterol: 130mg | Sodium: 1759mg | Fiber: 7g | Sugar: 11g