Italian Chopped Salad with Tortellini

Name: Italian Chopped Salad with Tortellini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp red wine vinegar; 2 tsp dried oregano; 1 clove garlic, minced; 1 lemon; 0.5 tsp kosher salt; 1 ground black pepper; 0.5 cup extra virgin olive oil; 16 oz cheese tortellini; 0.5 small red onion; 1 pt cherry tomatoes, halved and placed on a paper towel-lined baking sheet; 1 can chickpeas, rinsed and drained; 0.25 lb provolone, 1/4″ thick and cut into cubes; 0.25 lb Genoa salami, 1/4″ thick and cut into cubes; 5 pepperoncini, cut into thin slices; 1 cup marinated artichoke hearts, drained and chopped; fresh basil leaves, for garnish

by sheri silver (@sherisilver)

Prep Time

15min

Cook Time

10min

Total Time

25min

Italian Lunch Dinner Main Course Salad Meat Nut-Free Non-Vegetarian

Pasta salad gets a major upgrade with this easy, delicious, do-ahead recipe!

Ingredients

4 Servings

(1 serving = 1 serving)

For the dressing:

1tbsp
red wine vinegar
2tsp
dried oregano
1clove
garlic, minced
1
lemon
1/2tsp
kosher salt
1
ground black pepper
1/2cup
extra virgin olive oil

For the salad:

16oz
cheese tortellini
1/2
small red onion
1pt
cherry tomatoes, halved and placed on a paper towel-lined baking sheet
1can
chickpeas, rinsed and drained
1/4lb
provolone, 1/4″ thick and cut into cubes
1/4lb
Genoa salami, 1/4″ thick and cut into cubes
5
pepperoncini, cut into thin slices
1cup
marinated artichoke hearts, drained and chopped
fresh basil leaves, for garnish

How to make Italian Chopped Salad with Tortellini

Make the dressing:

Whisk together the vinegar, oregano, minced garlic, juice from the lemon, salt, and pepper. While whisking constantly, add the olive oil in a steady stream, whisking until emulsified. Set aside.

Make the salad:

Cook the tortellini until al dente. Drain and place in a large bowl, tossing with a little bit of the dressing to prevent sticking.
Thinly slice the onion and place in a bowl of ice water. Set aside while preparing the rest of the recipe.
Season the tomatoes with salt and let sit while preparing the rest of the recipe.
Combine chickpeas, provolone, salami, pepperoncini, and artichoke hearts with the tortellini. Drain the onions, pat dry, and add to the salad. Add the tomatoes, pour in half of the dressing, and toss to coat. Season with salt and pepper. When ready to serve, add the remaining dressing and toss again. Adjust seasoning to taste and serve, garnished with basil leaves.

chefadora