Tortellini and Antipasto Salad with Italian Vinaigrette
This Tortellini and Antipasto Salad with Italian Vinaigrette is the perfect easy, healthy lunch that can be made ahead of time!
Ingredients
For the Salad
- 1 9- oz. package cheese tortellini
- 5 oz. baby arugula baby spinach, or other mixed greens
- 1 cup cherry tomatoes chopped
- 3 tbs. red onion diced
- 4 oz. mozzarella cheese chopped
- ¼ lb. salami cut into slices
- Handful of marinated artichokes
For the Italian Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tbs. Dijon mustard
- 1 tsp. Italian seasoning
- Pinch white sugar
- ½ tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
Instructions
- Cook the tortellini according to package directions, drain, then rinse. Arrange arugula on the bottom of a large serving bowl. Arrange remaining salad ingredients on top.
- Combine all ingredients for the Italian vinaigrette in a mason jar or other dish with a tight lid. Shake until well combined.
- Drizzle dressing all over salad and toss to combine.
- Salad will stay fresh for up to 5 days, covered, in the refrigerator.
Notes
Other Possible Additions:
Sliced pepperoncini
Sliced olives (black or pimiento stuffed)
Chopped pepperoni
Chopped cucumbers
Chopped red bell pepper
Sliced pepperoncini
Sliced olives (black or pimiento stuffed)
Chopped pepperoni
Chopped cucumbers
Chopped red bell pepper
Nutrition
Serving: 1gCalories: 284kcalCarbohydrates: 18gProtein: 13gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 36mgSodium: 711mgPotassium: 191mgFiber: 2gSugar: 2gVitamin A: 620IUVitamin C: 7mgCalcium: 167mgIron: 2mg
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
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