Antipasto Tortellini Pasta Salad - EDIT

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

Author: Sunday Table1

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 2 hours 25 minutes

Servings: 7 As A Side

Calories: 777 kcal per serving

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
½ cup - hot sauce
¼–½ cup - hot sauce

Instructions

In a small bowl, whisk together the red wine vinegar, Italian seasoning, garlic, onion powder, mayonnaise, salt, and pepper until smooth.
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.
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.
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!

Nutrition