Muffaletta Tortellini Salad

 Prep time: 30 minutes 

Ingredients

Cut into bite size pieces:

Aldi deli selection which contains, salami, capicola, and one other meat

4 ounces Asiago cheese, cut into bite size pieces 

2 containers marinated mozzarella balls

Olive Salad

2 packages fresh tortellini or frozen

2 small jars marinated artichoke hearts (save juice)

1 roasted red pepper, cut into bite size pieces

1 jar Kalamata olives, halved

1/4 cup red wine vinegar

1/4 cup plus 2 tablespoons olive oil (divided)

2 teaspoons minced garlic

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon fresh basil

1/2 tsp black pepper

1. Prepare the olive salad first  Reserve 2 tablespoons olive oil to add to cooked tortellini. In a medium bowl combine vinegar, 1/4 cup olive oil, garlic, seasonings and whisk  cut up remaining ingredients and add to bowl  toss well.

2. Bring a large pot of salted water to a boil. Cook tortellini according to directions. Drain and cool. Add 2 tablespoons of olive oil and mix so pasta doesn’t stick together.

3. While the pasta is cooking, prepare deli meats and cheeses, cut into bite size pieces.

4. Toss in chopped meats and mix with olive salad. Enjoy!

5. Add juice from artichokes and mozzarella balls if too dry.