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.
Antipasto is traditionally closer to what we could call charcuterie. A true antipasto board would be a mixture of pickled vegetables, Italian soft, hard, and sweet cheeses, various smoked meats, and a few types of fruits but usually grapes.
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 Bruschetta, a great way to satisfy those salt cravings.
Antipasto Salad with Tortellini
- 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
1. Combine all ingredients except Italian dressing in large bowl.
2. Add dressing; toss to coat.
3. Cover and refrigerate for several hours or until chilled.
The image featured at the top of this post is ©DronG/Shutterstock.com.