Antipasto Tortellini Pasta Salad - EDIT

Name: Antipasto Tortellini Pasta Salad - EDIT
Prep time: 1 h 20 min
Cook time: 1 h 5 min
Total time: 2 h 25 min
Yield: 7 As A Side
Cuisine: American
Ingredients: 1 cup coffee; 3 cups shredded lettuce; 2 cups cheese; 2 tablespoons cinnamon (ground); 1 tbsp salt; 1 cup sprinkles; 1 cup chicken breast; 2 pounds wheat flour; 3 tablespoons sugar; 0.5 cup hot sauce; 0.25–0.5 cup hot sauce

Sunday Table

Tender cheese tortellini tossed with veggies, mozzarella pearls, veggies, and creamy Italian dressing. My go-to for BBQs, road trips, camping, picnics, and luncheons!

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Antipasto Tortellini Pasta Salad - EDIT

Sunday Table

Ingredients

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Instructions

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Creamy Italian Dressing
Step 1
In a small bowl, whisk together the red wine vinegar, Italian seasoning, garlic, onion powder, mayonnaise, salt, and pepper until smooth.
Step 2
While whisking, slowly drizzle in the olive oil until creamy and emulsified. Taste and add more salt and pepper as needed. Store in a jar in the fridge for up to a week.
Antipasto Tortellini Pasta Salad
Step 3
Cook the cheese tortellini in a pot of salted, boiling water until al dente, according to package directions (about 3-5 minutes). Drain and rinse with cold water to prevent it from cooking further. Let it cool completely at room temperature or in the fridge while you prep the other ingredients.
Step 4
Toss the cooled tortellini with the chickpeas, mozzarella pearls, sundried tomatoes, pickled peppers, cucumber, Parmesan, and basil. Stir in half of the creamy Italian dressing. Taste, and add more dressing according to taste. Enjoy!
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