Ingredients
Method
Instructions
- Cook the tortellini according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- While the tortellini cools, prepare your vegetables and meats. Dice the beef salami into bite-sized pieces and cube the mozzarella cheese.
- In a large mixing bowl, combine the cooled tortellini with diced salami, mozzarella cubes, cherry tomatoes, black olives, pepperoncini peppers, and red onion.
- Whisk together the Italian dressing, olive oil, red wine vinegar, dried oregano, and garlic powder. Season with salt and pepper to taste.
- Pour the dressing over the tortellini mixture and toss gently to combine, ensuring everything is evenly coated.
- Refrigerate for at least 1 hour to allow the flavors to meld together. Garnish with fresh basil before serving.
Notes
For best flavor, make this salad a few hours ahead or the night before. The tortellini absorbs the dressing beautifully. Customize with additional vegetables like bell peppers, cucumbers, or artichoke hearts. For a creamier version, add a tablespoon of mayonnaise to the dressing.
