Cook tortellini in salted boiling water according to pkg. directions until tender. Drain; rinse with cold water. Place tortellini in a large bowl; set aside to cool slightly.
Recipe
Author
Hy-Vee Test Kitchen
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Description
With a delicious mix of tortellini, veggies, charcuterie meats and cheese, this Italian inspired salad can be served as a summertime main dish or as a hearty antipasto. Best of all, it won’t break the budget.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9-oz.) pkg. Hy-Vee refrigerated cheese tortellini | ||
| 1 (4-oz.) pkg. Volpi trio (mortadella, coppa and genoa salame) | ||
| ½ (8-oz.) pkg. Soirée fontina cheese chunk, cut into 1/2-in. cubes | ||
| 2 c. thinly sliced Basket & Bushel mini sweet peppers | ||
| ½ c. thinly sliced Basket & Bushel red onion | ||
| 1 (11.64-oz.) jar Gustare Vita grilled artichokes, drained and halved crosswise | ||
| ⅓ c. Bisignano’s Italian dressing & marinade | ||
| ⅛ tsp. coarsely ground Hy-Vee sea salt, plus additional to taste | ||
| ⅛ tsp. coarsely ground Hy-Vee black pepper, plus additional to taste | ||
| Fresh basil leaves, for garnish |
Things To Grab
- Large pot
- Colander
- Large bowl
- Large serving platter
Directions
Cut meat slices into 8 wedges each. Add meats, fontina cheese, sweet peppers, red onion, artichokes, Italian dressing, 1/8 tsp. salt and 1/8 tsp. black pepper to tortellini in bowl; toss to combine.
Transfer tortellini mixture to a large serving platter. Garnish with basil, if desired. Season to taste with additional salt and black pepper.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 100mg
- Sodium: 1260mg
- Total Carbohydrates: 35g
- Protein: 19g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Test Kitchen