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.
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
|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
- Large bowl
- Large serving platter
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.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 100mg
- Sodium: 1260mg
- Total Carbohydrates: 35g
- Protein: 19g
Hy-Vee Test Kitchen