Antipasto Tortellini Pasta Salad

2 reviews, 3 star(s). 100% would make again

Ready in 45 minutes


1 pound tri-color rotini
1 bag frozen tortellini; (tri-color or regular)
1 block pepper-jack cheese
1 block sharp cheddar cheese
1/4 pound hard salami; sliced thin, cut into strips
1/4 pound sandwich pepperoni; sliced thin, cut into pie-shaped wedges
1 can garbanzo beans; drained and well rinsed (optional)
1 large can small black olives; sliced in 1/2
1 seedless cucumber; peeled and diced into 1/4" pieces
1 red pepper; or yellow/orange, seeded, and diced
1 grape tomato; (up to 2 pints), washed
1 small red onion; finely diced
2 stalks celery; finely diced
1 large Carrot; shredded
1 LARGE bottle Ken's Italian Dressing
1 tablespoon dried Italian seasonings
3 tablespoons Sugar

Original recipe makes 0



Cook rotini and tortelli according to package directions, until al

dente. Rinse and place in LARGE bowl. In a separate bowl, combine

dressing, Italian seasonings and sugar and mix well. Add a pinch

more sugar if desired. Set dressing aside. Toss all other

ingredients with pastas. Toss gently with dressing. Let sit for at

least 2 hours in fridge before serving. Sprinkle with grated

parmesan before serving.

Alert editor   
Calories Per Serving: 3688 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Add my review

Yummy!!! Great side dish. So tasty!
aleehoff 3y ago

[I posted this recipe.]
kathybat 7y ago

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