Tangy, cheesy Mediterranean pasta salad with salami, olives, and artichokes. Potluck perfect!
Ingredients
Dressing:
1cup canola oil
1/2cup red wine vinegar
1/4cup Italian Vinaigrette Dressing Mix
2Tbsp Water
2Tbsp Dijon Mustard
2Tbsp Capers, drained
2tsp Morton's Kosher Salt
2tsp black pepper, coarse
1/2cup Pecorino Romano, grated
Salad:
1lb dry cheese Tortellini pasta (or other tri-colored pasta)
3/4cup grape tomatoes, halved
12oz container of fresh Mozzarella balls, drained & halved
1/4cup Greek Pepperoncini's, sliced & drained
1cup hard salami, sliced 1/4" thick and cut into 3/4x3/4 dice
1cup Provolone cheese, sliced 1/4" thick and cut into 3/4x3/4 dice
2/3cup green olives, sliced
112 oz can artichoke bottoms, thick slices
1/2cup diced red onion
Instructions
Dressing:
1
Add all dressing ingredients to a tall sided cup and blend with an immersion blender until emulsified and creamy
Salad:
2
Cook tortellini per package label, drain and lay out on a sheet pan to cool
3
Once mostly cool, add pasta and all other salad ingredients (except dressing) to a large bowl and toss to combine
4
Start with about 2/3 of the dressing, toss with salad mix and check if that is enough. Add more dressing as you see fit. Save the rest, especially if you plan to use the salad the next day as the extra dressing can be added to redress the salad if needed. Otherwise, it's a great Italian dressing for other salads
