Antipasto Salad Recipe
The word Antipasto literally translates to appetizer. We know this to mean a cold appetizer. Anti means before, and pasto, means meal. The word salad in history meant salt. Now we know it as a cold dish of various chopped ingredients usually containing a leafy green vegetable, though not always the case such as this.
This antipasto salad recipe with the addition of the cheese tortellini is a hearty, robust food that is much more than just an appetizer or accompaniment. Serve with Brushetta, a great way to satisfy those salt cravings.
Antipasto Salad with Tortellini
Ingredients:
2 packages (9 ounces each) of refrigerated cheese tortellini (cooked, drained and rinsed)
1 package Mozzarella cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, halved
1 can (2.25 oz.) sliced pitted ripe olives, drained
1 cup cubed pepperoni
1 cup Italian dressing
Directions:
1. Combine all ingredients except Italian dressing in large bowl.
2. Add dressing; toss to coat.
3. Cover and refrigerate several hours or until chilled.
