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30-Minute Antipasto Tortellini Pasta Salad

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A gluten-free salad combining vibrant tortellini with fresh veggies and savory meats, perfect for any occasion.

Ingredients

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  • 1 package tortellini (cheese or meat-filled)
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls
  • 1/2 cup black olives, sliced
  • 1/2 cup salami, diced
  • 1/4 cup red onion, diced
  • 1/2 cup bell peppers, diced
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Cook the tortellini according to package instructions until al dente. Drain and set aside to cool.
  2. Combine the cooked tortellini, cherry tomatoes, mozzarella balls, black olives, salami, red onion, and bell peppers in a large bowl.
  3. Whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper in a separate small bowl.
  4. Pour the dressing over the pasta mixture and toss to coat evenly.
  5. Garnish with fresh basil, if desired. Serve immediately or refrigerate for about 30 minutes to let the flavors meld.

Notes

Rest the salad for 30 minutes before serving to blend flavors. Use dedicated gluten-free utensils to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/antipasto-tortellini-pasta-salad/