Four Cheese Tortelloni Pasta Salad
Serving Size: Â 2-3
Ingredients:
12 oz. Pappardelle’s Four Cheese Large Tortelloni
6 oz. jar marinated artichoke hearts, drained, thinly sliced
½ cup olive tapenade or pitted Greek olive mix, finely chopped
4 cloves roasted garlic, minced
1 cup roasted tomatoes, diced
½ lb. genoa salami, medium slices, roughly chopped
4 oz. shredded Parmesan
8 oz. fresh mozzarella balls, drained, thinly sliced and chopped
One 7 oz. container of Pappardelle's Pasta Traditional Basil Pesto
1 tbsp. Bella Sol Modena Barrel-Aged Balsamic Vinegar
2 tbsp. extra virgin olive oil
Salt and pepper to taste
Instructions:Â
- Bring a pot of lightly salted water to a boil. Cook the tortelloni for approximately 8 minutes. Drain. Immediately run under cold water to stop the cooking process. Transfer to a large serving bowl.
- Add the remaining ingredients to the serving bowl and gently mix until fully combined. Serve immediately or let rest in the refrigerator for up to one hour before serving.
Note: Most of the roasted or marinated ingredients can be found on the olive bar in most major groceries stores.