Insalata fredda di pasta e tortellini, facile e saporita

Ingredienti

• 20 ounces cheese torteliini
• 1 tablespoon kosher salt
• 16 ounces fresh mozzarella balls, ciliegine, (drained and cut in half)
• 15 ounces canned artichokes in water, (quartered)
• 8 ounces diced salami
• 4 ounces sliced black olives
• 24 cherry tomatoes, (halved)
• 1 1/2 cups sliced Persian cucumbers
• 1/4 small red onion, (slivered)
• 1/3 cup slivered basil leaves
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 1 garlic clove, (pressed or minced)

Preparazione

1. 1

   Cook the tortellini. Bring a large pot of water to a boil then season with 1 tablespoon kosher salt. Add 20 ounces of cheese tortellini and cook 2-3 minutes, or until they expand and float to the top of the boiling water.

2. 2

   Assemble the salad. Drain in a colander and rinse under cold water. Transfer the tortellini to a large mixing or serving bowl. Add 16 ounces halved mozzarella balls, 15 ounces artichoke hearts (quartered), 8 ounces chopped salami, 4 ounces sliced black olives, 1 1/2 cups sliced cucumber, 1/4 slivered red onion, and 1/3 cup slivered basil.

3. 3

   Make the Italian dressing. In a small bowl, whisk 1/2 cup extra virgin olive oil with 1/4 cup red wine vinegar, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/8 teaspoon red pepper flakes, and 1 pressed or finely minced garlic clove.

4. 4

   Pour the dressing over the pasta salad ingredients. Use your hands or a wooden spoon to gently toss until well-coated. Taste for seasoning and add more fresh basil, if desired. Let the salad sit for 30 minutes before serving.