This fresh and flavorful salad is the perfect summer side dish—especially for a summer potluck! It’s hearty enough to serve as a light meal on a hot day and packed with bright, bold flavors everyone will love.
Salad Base
1 (9 oz) package Fresh Buitoni Cheese Tortellini
2 cups shredded Romaine lettuce
2 (15 oz) cans garbonzo/chickpeas, rinsed and drained
2 (8 oz) container Fresh Mozzarella Pearls
½ cup shredded Parmesan cheese
1-1/2 cups sliced pepperoncini (jarred, drained)
8 oz sliced salami
DRESSING
1/2 cup olive oil
¼ cup red wine vinegar
1 tsp Dijon mustard
¼ cup grated Parmesan cheese
Generous pinch of salt and pepper
Bring a pot of water to boil and cook the tortellini according to the package instructions. Once cooked, drain and add to an ice bath to stop the cooking process. Once cooled, let it drain thoroughly.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, Parmesan, salt, and pepper.
In a large bowl, combine chilled tortellini, shredded Romaine, chickpeas, mozzarella pearls, Parmesan, pepperoncini, and salami.
Pour the dressing over the salad and gently toss until everything is evenly coated. Cover and refrigerate for at least 2 hours to let the flavors marry.
Give it a quick toss before serving and add more dressing if desired. This dish is best enjoyed chilled and makes a standout addition to any outdoor summer gathering.
