Recipe by DevDrew
"This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing."
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3 (250 g) packages
provolone cheese, chopped
2 (6.5 ounce) jars
marinated artichoke hearts, drained and chopped
1 (6 ounce) can
sliced black olives
1/2 (8 ounce) bottle
Italian-style salad dressing, or more to taste
1 (.7 ounce) package
dry Italian salad dressing mix (such as Good Seasons®)
ground black pepper to taste
I have to admit that I followed this recipe loosely. I had about 1/2 of a 20 oz. package of fresh tortellini left that I needed to do something with, and this recipe fit the bill. I didn't have any pepperoni, so I substituted some small cubed German proscuitto that I had picked up at Aldi. I also didn't want to open a whole can of black olives, so I used Kalamata olives that I had already opened. I did follow the recipe for the rest, just kind of eye-balling the ingredients to match the amount of tortellini that I had. It was delicious, and my daughter was happy to take the left overs in her lunch today.
Simple and delicious...a definite keeper~YUM! Thanks for sharing. :)
Very good recipe... Only had one can of artichokes in water and used Gazebo Room Greek salad dressing. Will make again!!!
This was really tasty! We split the recipe into two portions and to one we added the artichokes (Only had one jar on hand) and to the other half we used pickled banana peppers instead. Simple and easy! Be sure to use a good quality sharp provolone cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Tortellini Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 331
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