Tortellini Salad With Salami And Cheese Recipes

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours. , Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick.

Steps:

• Cook tortellinis for minimum cook time as directed on package.
• Drain tortellinis and rinse with cold water.
• Cut broccoli into bite size pieces. I discard most of the stems.
• Put broccoli in saucepan, cover with a few inches of water, and boil for 3 to 4 minutes. Do not overcook!
• Drain broccoli and rinse with cold water.
• Cut green pepper into 1-2" pieces.
• Cut cheese into small cubes.
• Slice the salami into strips using a sharp knife.
• Put everything into a large bowl, sprinkle with some garlic salt, and toss with about half of a 16 oz bottle of salad dressing. You can use more or less depending on your tastes, but half seems to work pretty well.
• Refrigerate for a few hours before serving.

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
• Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.