Antipasto Tortellini Salad....

This recipe was originally created and published in 2010! I ended up winning the St. Ives National recipe contest. :-D what a beautiful memory! 
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I love Tea Parties. The hot cups of fragrant tea, the scones with the clotted cream and jam or lemon curd generously spread, and the fellowship with other ladies make it an afternoon well spent.

I made this scrumptious salad for a tea recently and was encouraged to share my recipe. It was quite lovely next to the Benedictine sandwiches and scones and tasted even better the next day. :) Enjoy!

Antipasto Salad

4 packages (I buy the aldi ones with 20 ounces each) Tortellini with cheese (gluten free pasta can be substituted for this). Make sure to cook, rinse, and cool! 

1/2-1 cup kalamata olives, sliced

1/2 cup crumbled feta (or more if desired)

1/4 cup chopped marinated artichoke hearts

3/4 cup chopped hard salami or pepperoni (I use Hormel which is nitrate free)

1 medium tomato, diced

1/2 English cucumber, diced 

1/4 cup chopped Pepperoncini peppers

1/4 cup chopped fresh basil (optional)

Mix well!

Lemon Vinaigrette

2 tablespoons honey

2 tablespoons Coconut Aminos, Bragg’s Amino acid, or gluten free soy sauce

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

3/4 cup extra virgin olive oil (can do less if needed)

1/2 teaspoon garlic powder (or 2 chopped garlic cloves)1/2 tsp Italian seasoning 

Sea salt and pepper to taste

Whisk all salad dressing ingredients together and pour over salad. Toss well and serve.