Tortellini Antipasto Salad - SUNSET Grown. All rights reserved.

Ingredients

• 2 garlic cloves, finely chopped
• 1 tsp. paprika
• 1 Tbsp. capers, drained and finely chopped
• 2 Tbsp. red wine vinegar
• Kosher salt
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 2 cups cheese tortellini, cooked according to package directions
• 1 pint Organic Wild Wonders® Tomatoes, halved
• ¼ lb. soppressata, cubed
• ½ cup sliced pepperoncini peppers
• ¼ lb. Calabrese salami, thinly sliced into rounds
• ½ small red onion, diced
• 8 oz. jarred marinated artichokes, drained and quartered
• ¼ cup sliced green olives
• 1 cup fresh bocconcini mozzarella, quartered
• ¼ cup fresh Italian parsley leaves, roughly chopped
• ¼ cup fresh basil leaves, cut into ribbons