Antipasto Pasta Salad

Antipasto Pasta Salad is my latest summer obsession, with all the makings of a classic Italian antipasto.­⬇️⬇️🔥🔥 CLICK FOR RECIPE 🔥🔥⬇️⬇️ #antipasto #antipastopasta #antopastopastasalad

Ingredients ⬇️
19 ounces frozen tortellini
4 ounces Genoa salami, cut into 1/4-1/2″ cubes
4 ounces smoked turkey, cut into 1/4-1/2″ cubes
4 ounces honey baked ham, cut into 1/4-1/2″ cubes
4 ounces Asiago cheese, cut into 1/4-1/2″ cubes
8 ounces grape tomatoes, halved
1/4 medium red onion, sliced thin
1 cup marinated artichoke hearts , chopped
1/4 cup black olives, sliced
1/4 cup Manzanilla Spanish olives, sliced
Zesty Italian Dressing

Zesty Italian Dressing
3 cloves garlic, minced
2 strips roasted red pepper, finely minced
3 red onion slices, finely minced
6 Manzanilla Spanish olives, finely minced
1 tablespoon dried Italian Seasoning
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil

Instructions ⬇️
Prepare the dressing: In a large bowl combine dressing ingredients. Whisk until well combined. Set aside.

Bring a large pot of water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat and drain pasta. Pour tortellini into dressing and toss to combine. The tortellini will soak up some of the dressing and give it an amazing flavor.

While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately 1/4-1/2” in size.

Reserve cheese until pasta is completely prepared (or it may melt from the heat of the pasta). Add cut up meat to tortellini and gently stir until well combined. Toss in tomatoes, onion, artichoke hearts and olives. Add cheese. Stir to combine.

Refrigerate until ready to serve (up to overnight).

Serve and enjoy.