Tortellini Antipasto Salad

from Mary Ann Grippo

Ingredients

  • 1 pkg. tortellini, cooked according to directions
  • 16 oz. fresh mozzarella balls. (I like to use Bel Gioioso brand “cherry size – 1/3 oz.” balls. If you cannot find the balls, you can cut a block of fresh mozzarella into cubes.)
  • 1-pint grape tomatoes
  • 1 can small pitted black olives, drained
  • 1 jar marinated roasted red pepper, cut into small pieces.
  • ½ – 1 cup Italian Salad Dressing. (For this recipe I like to use Marie’s Sweet Italian Dressing found refrigerated in the produce section. I found it at Giant.)
  • Fresh basil
  • Balsamic Glaze (I find this at Wegman’s. You can make your own with equal parts balsamic vinegar and sugar.)

Instructions

  1. Marinate (separately) the mozzarella balls and the cooked tortellini in the salad dressing overnight.
  2. Balsamic syrup: Combine balsamic vinegar and sugar and cook until syrupy. Set aside.
  3. Combine marinated mozzarella and tortellini with tomatoes, olives, roasted red pepper and stir together.
  4. Garnish with basil and balsamic syrup just before serving.

Note: This recipe also makes a very nice presentation on skewers (about 6” long).

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