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Tri-Color Tortellini Antipasta Salad

This is a meal in itself as it has all the major elements, especially as a main course for a picnic.

Tri-Color Tortellini Antipasta Salad


  • 5 lb(s). Roma tortellini, tri-color
  • 2 lb(s) Roma artichoke hearts (quartered)
  • 1 lb(s). Roma cheeses, provolone (1/2 inch dice)
  • 1 lb(s) Roma Genoa Salami (1/2 inch dice)
  • 8 oz. Roma sun-dried tomatoes (julienne)
  • 8 oz. Roma Pepperoncini (cut into rings)
  • 8 oz. pepper(s), roasted red (diced)
  • 4 oz. Roma capers¬†
  • 1 Peak Fresh Produce onion(s), red (peeled and diced small)
  • 1 bunch Peak Fresh Produce basil (leaves only, chiffonade)
  • 1 qt. Piancone dressing, Chianti Basil Vinaigrette
  • black pepper (fresh ground, to taste)
  • salt, sea (fine ground, to taste)
  • oil, vegetable


Cook tortellini in large pot of salted boiling water, drain, toss in small amount of vegetable oil and cool on sheet pan. Add all ingredients to large mixing bowl and gently toss thoroughly, chill and serve.