Muffaletta Tortellini Salad

By á-47644

Salad

Ingredients

• 4 ounces Genoa salami, cut into bite size pieces
• 4 ounces mortadella, cut into bite size pieces
• 4 ounces capicola, cut into bite size pieces
• 4 ounces provolone cheese, cut into bite size pieces
• 4 ounces mozzarella cheese, cut into bite size pieces.
• 2 (16 oz.) packages frozen tortellini
• Olive Salad
• 1/4 cup red wine vinegar
• 1/4 cup plus 2 tablespoons extra virgin olive oil (divided)
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon fresh ground black pepper
• 1 (6 ounce) jar Italian mix giadiniera, chopped
• 1/2 cup roasted red peppers
• 1/2 cup pimento stuffed olives, sliced
• 2 tablespoons capers drained

Preparation

Step 1

Prepare the olive salad. Reserve 2 tablespoons olive oil, in a medium bowl combine vinegar, 1/4 cup olive oil, garlic, oregano, parsley and black pepper. Whisk until well combined. Set aside. Cut up remaining ingredients according to ingredient list. Add remaining ingredients to bowl. Toss well until combined and coated. Refrigerate for 30 minutes (up to overnight)

Meanwhile: bring a large pot of salted water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat and drain.

While the pasta is cooking, prepare deli meats and cheese; cut meats and cheese into bite size pieces approximately 1/4-1/3 in size. Shred parmesan cheese and set aside.

Sprinkle 2 tablespoons reserved olive oil over drained tortellini. Stir to combine. Add olive salad to drained tortellini and gently stir until well combined. Toss in chopped meats and cheesed.

Giardiniera is an Italian mix of pickled vegetables and can be found in your grocery store near the pickles and olives.

Can be mad several days ahead.