Tortellini Antipasto Salad Version 2.0
My wife proclaimed this tortellini antipasto salad as the “best salad we’ve ever made”. And I have to agree it’s darned good.
Servings 8
Calories 184kcal
Ingredients
- dressing see below
- 1 20 ounce cheese tortellini cooked, drained, rinsed and cooled completely
- 1 small red onion minced
- 8 ounces pepper jack cheese cubed
- 1 large green pepper chopped
- 2 cups cherry tomatoes halved
- 1 2.25 ounce black olives drained, sliced
Dressing
- 1 envelope Italian salad dressing mix
- ¼ cup white vinegar
- ¼ cup water plus 3 tablespoons
- ¼ cup extra virgin olive oil
Instructions
- To make the dressing, whisk together all ingredients in small bowl.
- Combine all of the salad ingredients in a large bowl and drizzle with the dressing. Stir to combine.
- If the salad gets too dry (it will absorb the dressing), just add a bit more extra virgin olive oil and stir.
- Refrigerate at least 1 hour before serving.
Nutrition
Calories: 184kcal | Carbohydrates: 4g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 187mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 477IU | Vitamin C: 26mg | Calcium: 222mg | Iron: 1mg