Muffuletta Tortellini Salad

Ingredients

• 6 servings pepper black freshly ground
• 0.3 cup parsley fresh chopped
• 1 pint grape tomatoes quartered
• 6 servings kosher salt 
• 6 ounce marinated artichoke hearts drained chopped
• 0.3 cup olive oil extra-virgin
• 0.5 cup pimento-stuffed olives green chopped
• 1.5 tablespoons red wine vinegar 
• 8 ounces cheese tortellini refrigerated
• 1 cup giardiniera vegetables drained chopped
• 8 ounces mozzarella-and-pepperoni rolls fresh or any other variation of a mozzarella roll)

Equipment

• bowl
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add the tortellini and cook according to package directions.
3. Drain and transfer to a large bowl.
4. Add the tomatoes, giardiniera vegetables, artichokes, olives, olive oil and vinegar to the bowl with the tortellini.
5. Thinly slice the mozzarella roll. Set half aside for garnishing the pasta. Quarter the remaining half and toss with the tortellini and vegetables.
6. Season the pasta with additional salt and pepper. Toss with the parsley, reserving about a teaspoon for garnish.
7. Transfer to a flat plate and surround the pasta salad with the reserved cheese slices and top with the parsley garnish.
8. Serve at room temperature.