Marinated Tortellini Antipasto Salad

By Sprig Originals ✓ · cooked up in Sprig

A big bowl of cheese tortellini tossed with salami, mozzarella pearls, roasted peppers and olives in a garlicky oregano vinaigrette. It's built to sit: the pasta drinks up the dressing while it waits, so it actually tastes better an hour after you make it than it does straight away. Mix it the night before, carry it in one covered bowl, and set it out at room temperature next to the paper plates.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, finely grated or minced
• 2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper

• 20 oz refrigerated cheese tortellini
• 2 cups cherry tomatoes, halved
• 8 oz mini fresh mozzarella balls, drained
• 6 oz sliced salami, cut into strips
• 1 cup jarred roasted red peppers, drained and sliced
• 3/4 cup pitted kalamata olives, halved
• 1 cup fresh basil leaves, torn

Instructions

1. Bring a large pot of well-salted water to a boil and cook the tortellini according to the package directions, usually 3 to 5 minutes, until just tender. Drain, rinse under cold running water until completely cool, and drain well again so the salad doesn't turn watery.
2. In your largest serving bowl, whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, salt and pepper until it looks thickened and creamy, about 30 seconds.
3. Add the cherry tomatoes, mozzarella balls, salami, roasted red peppers and olives to the bowl and toss to coat them in the dressing.
4. Add the drained tortellini and fold everything together gently with a large spoon or spatula until every piece is glossy.
5. Cover and refrigerate at least 1 hour, or up to 24 hours, stirring once if you think of it — the pasta soaks up dressing as it sits.
6. Pull the bowl from the fridge 30 to 45 minutes before serving so it comes to room temperature. Toss with the torn basil, taste, and add a splash more vinegar and a pinch of salt if it tastes flat after chilling.

Chef's tips

Nutrition (per serving, estimated)

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