Antipasto Salad

Marie's Note:

Makes a very colorful summertime salad. Recipe found on the Web.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Servings: 5

• 1 (9 ounce) package refrigerated cheese-filled egg tortellini
• ½ cup peeled and julienned carrot
• ½ cup roasted red pepper , sliced in strips
• 2⁄3; cup marinated artichoke hearts , drained and quartered
• 12 -14 kalamata olives , pitted
• 2 tablespoons pesto sauce
• 2 tablespoons olive oil
• 10 slices pepperoni
• 10 -12 grape tomatoes , halved
• black pepper
• ¼ cup grated parmesan cheese

Directions:

1. Cook tortellini, rinse with cold water and drain.
2. Place in serving bowl.
3. Add carrots, red pepper, artichokes and olives.
4. Add pesto and olive oil and mix.
5. Add grape tomatoes and pepperoni slices and season with black pepper.
6. Cover and refrigerate for at least 1 hour.
7. Just before serving, toss with Parmesan cheese.

Reviews

[Chef Mom Tracy]

What a wonderful, tasty & different type pasta salad to bring anywhere (potluck, family events, etc). I doubled the recipe and added more roasted red pepper & artichoke hearts and omitted the black olives and olive oil. However, we had a serving size amount left and the next day i did add a bit of olive oil to it to moisten everything. Thanks - really tasty dish!!

[Annisette]

Very tasty!! The pesto flavor combined well with the sour flavor of the olives and artichoke hearts! This was fabulous!! Thank you!

[Ginny Sue]

I made this to take for lunch this week. This was easy to make and tastes great. The only change I made was to leave out the olive oil. Instead, I added the marinade from the artichokes to the salad.