Muffuletta Salad with Tortellini
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 369, total fat 18 G., saturated fats 3 G., proteins 11 G., carbohydrates 44 G., fiber 4 G., cholesterol 16 mg, sodium 616 mg, sugar 3 G.
Calories 369, total fat 18 G., saturated fats 3 G., proteins 11 G., carbohydrates 44 G., fiber 4 G., cholesterol 16 mg, sodium 616 mg, sugar 3 G.
This salad is made with the fillings of the New Orleans muffuletta sandwich: pickled vegetables, olives, cheese, and deli meats. The boiled tortellini and cheese make it very filling and nutritious. It can be served as a main course.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g chilled tortellini with cheese
- 2 cups grape tomatoes, quartered
- 1 cup giardiniera, drain and chop the vegetables
- 1 jar (170 g) marinated artichoke hearts, drained and chopped
- 1/2 cup green olives with pimento pepper, chopped
- 1/4 cup extra-virgin olive oil
- 1.5 tbsp red wine vinegar
- 200 g mozzarella and pepperoni roll (or other mozzarella rolls)
- 1/4 cup chopped fresh parsley
We recommend
Recipes with similar ingredients: tortellini pasta, grape tomatoes, jardiniere, olive, Artichokes, wine vinegar, mozzarella cheese
Cooking the dish according to the recipe:
- Bring a large saucepan of water to a boil and add salt. Add the tortellini and cook according to package directions. Drain and transfer the tortellini to a large bowl.
- Add tomatoes, giardiniera, artichokes, olives, olive oil and vinegar to the bowl with the tortellini.
- Thinly slice the mozzarella roll. Set half aside for garnish. Cut the remaining half into quarters and toss with the tortellini and vegetables.
- Season the tortellini with salt and pepper. Add parsley, reserving about 1 teaspoon for serving. Transfer to a flat plate and garnish the tortellini salad with the remaining cheese slices and sprinkle with parsley. Serve at room temperature.
Meat delicacies:
Mozzarella rolls can be topped with prosciutto, pepperoni, or sun-dried tomatoes and herbs. Choose whichever you prefer.
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