Antipasto Tortellini Salad


  • Severino Tricolor Cheese Tortellini
  • Pearls of fresh mozzarella cheese
  • Sharp Provolone
  • Pepperoni
  • Soppressata
  • Diced Red Onion
  • Halved Cherry Tomatoes
  • Pitted Castlevatrano olives
  • Sliced Roasted Red Peppers
  • Sliced Pepperoncini
  • Fresh Basil
  • Kosterina Balsamic Vinegar
  • Kosterina Olive Oil


  1. Cook the pasta: Boil Tortellini for 2-3 minutes, then immediately rinse them in cold water. The cold water will prevent the pasta from overcooking as it slowly cools, and it will stop the tortellini from sticking together.
  2. Make the dressing: Whisk together Balsamic & Olive Oil to make a vinegarette.
  3. Toss it all together: Combine the pasta, antipasto ingredients, and salad dressing in a large bowl and toss until everything is evenly coated.
  4. Refrigerate until you’re ready to serve!