Name: Muffaletta Tortellini Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 ounces turkey slices (cut into bite-sized pieces); 4 ounces chicken mortadella (cut into bite-sized pieces); 4 ounces provolone cheese (cut into cubes); 32 ounces frozen tortellini; 1/4 cup red apple vinegar; 6 tablespoons extra virgin olive oil; 2 teaspoons minced garlic; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1/2 teaspoon fresh ground black pepper; 6 ounces Italian giardiniera (chopped); 1/2 cup chopped roasted red peppers; 1/2 cup sliced green olives; 1/2 cup sliced Kalamata olives; 1/2 cup sliced black olives; 2 tablespoons capers (drained)

Muffaletta Tortellini Salad

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Muffaletta Tortellini Salad is a delightful twist on the classic muffuletta sandwich, packed with vibrant flavors and textures. This easy-to-make dish combines tender tortellini, savory meats, creamy cheeses, and a medley of olives and vegetables, all tossed in a zesty olive salad dressing. Perfect for picnics, potlucks, or family gatherings, this pasta salad can be served as a main course or as a side dish. It’s not only quick to prepare but also makes for excellent leftovers that taste even better as the flavors meld together.

Author: Amanda
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 6
Category: Main Dish
Method: Boiling
Cuisine: Italian

Ingredients

Scale

4 ounces turkey slices (cut into bite-sized pieces)
4 ounces chicken mortadella (cut into bite-sized pieces)
4 ounces provolone cheese (cut into cubes)
32 ounces frozen tortellini
1/4 cup red apple vinegar
6 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon fresh ground black pepper
6 ounces Italian giardiniera (chopped)
1/2 cup chopped roasted red peppers
1/2 cup sliced green olives
1/2 cup sliced Kalamata olives
1/2 cup sliced black olives
2 tablespoons capers (drained)

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Instructions

In a medium bowl, whisk together vinegar, 2 tablespoons of olive oil, minced garlic, oregano, parsley, and black pepper. Set aside.
Cut the turkey and chicken mortadella into bite-sized pieces and toss with provolone cheese in a bowl; refrigerate for at least 30 minutes.
Bring a large pot of salted water to boil. Cook tortellini according to package directions until al dente. Drain and return to pot.
Drizzle remaining olive oil over the tortellini and stir gently. Add prepared olive salad dressing, chopped meats, and cheese mixture; toss well to combine.
Serve immediately or store in an airtight container in the refrigerator for up to five days.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 40mg

Find it online: https://recipesamanda.com/muffaletta-tortellini-salad-video/