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Quick, Easy & Delicious!

Summer is a busy time for most of us, so it’s important to have a few recipes that are quick, easy and delicious. As the heat of summer increases, and we fire up our grills, salads are the order of the day. This salad is a meal in itself. There are times when a simple charcuterie board works to nibble at when the temperatures climb, but why not turn it into a salad? Enter the Antipasto Salad.

You can tweek this in so many different ways. Although I chose 3 cheese tortellini from Buitoni, you can use the mixed tortellini with regular and spinach combined, or your favorite small chunky pasta such as penne, farfalle or orecchiette. If you choose regular pasta you will want to add 6 ounces of Ciliegine mozzarella (cherry-size) drained and cut in half, to replace the cheese in the tortellini.

Don’t like black olives? Use green or kalamata. Don’t like pepperoncini? Use another pickled pepper of your choice. Don’t have Ciliegine? Cube another soft cheese like gouda, provolone or Swiss. The hard salami can be replaced with some other cured meat like Soppressata or Genoa Salami. Remember you are in charge. You can make your own vinaigrette, thin out some pesto or in a real pinch, try Paul Newman’s Oil & Vinegar Dressing. You can easily make this for a crowd by going from a 9 ounce to a 20 ounce package of tortellini.


  1. 1 9 ounce package Buitoni Three Cheese Tortellini, cooked according to package directions and drained

  2. 1 2.25 ounce can sliced black olives, drained

  3. 1 cup cherry tomatoes, halved

  4. 1/4 cup roasted red peppers, drained and chopped

  5. 3 ounces cured meat of your choice (I used hard salami), chopped

  6. 1 15 ounce can quartered artichoke hearts (you can also use 7 ounce jar of marinated), drained

  7. 1/4 cup pepperoncini, drained and chopped

  8. 3 scallions sliced thinly


  1. 1/4 cup good quality extra-virgin olive oil

  2. 1/2 cup fresh lemon juice

  3. 1 garlic clove, grated

  4. 1 teaspoon Italian seasoning

Place in mason jar and shake vigorously.


  1. In a large salad bowl add all the ingredients. Toss gently to combine.

  2. Pour dressing over salad. Toss once more to coat ingredients.

Keeps for up to 4 days in refrigerator.

Serves: 4

“We don’t need a melting pot in this country folks, we need a salad bowl. You appreciate the differences. Jane Elliot
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