Tortellini salad eats like a meal and makes a great way to enjoy this classic Italian pasta in the summertime, or any time.
Ingredients
4 bags tortellini (they come in small bags) – can be meat, cheese, or both)
1 medium bag of frozen broccoli florets
3 cloves garlic, minced
1 cup chicken broth
1 cup olive oil
1 cup vinegar
1 can artichoke hearts
1 can diced tomatoes
2 cups red pepper, cut in chunks
6 slices hard salami, cut in squares or bite-sized strips
1 cup hard provolone cubes
½ cup Kalamata olives
1 cup grated Italian cheese
1 cup fresh basil
How to Make It
- Cook the tortellini according to the package instructions, then set aside in a large mixing bowl.
- Blanch the broccoli by rapid-boiling for a minute, then plunging into an ice bath to cool.
- Sautee garlic and oil in the bottom of the pot you cooked the tortellini in.
- Add back the tortellini and broccoli.
- Pour in a little chicken broth.
- Add grated Italian cheese.
- Season with salt and pepper. Toss well.
- Remove from heat and transfer to the big bowl again.
- In another big bowl, combine the salami slices, Provolone chunks, artichoke hearts, roasted pepper pieces, and basil.
- Season with salt and pepper.
- Combine with the tortellini.
- Toss with diced tomatoes, olive oil and vinegar until well blended.
Store, chill and serve when ready.
