Italian Sub Salad. This salad can be made two ways. A tortellini pasta salad and a variation for keto and low carb recipe seekers. Perfect for parties and lunch ideas.
Ingredients
- 2 Hearts of Romaine, Shredded
- 1/2 lb of Salami, Sliced, Cut into Squares
- 1/2 lb of Provolone, Sliced, Cut into Squares
- 8oz Package of Marinated Mini Fresh Mozzarella Balls
- 1 Cucumber, Sliced Thin
- 1 Red Pepper, Sliced into Strips
- 1 C of Mild Pepper Rings
- 1 White Onion, Sliced into Strips
- 1 T Black Pepper
- 1 T Dried Basil
- 1 C of Parmesan, Cubed
- 1/2 lb Pepperoni, Diced
- 1 20 oz Packaged of Frozen Cheese Tortellini, Prepared According To The Package, Rinsed and Cooled
- 2 T of Olive Oil
- 2 t Salt
- For The Dressing
- 1 C Red Wine Vinegar
- 1/2 C Olive Oil
- 1 T Garlic Powder
- 1 T Dried Basil
- 1 T Brown Sugar (or a natural sweetener)
- 2 t Kosher Salt
- For the Tortellini Salad
Instruction
- In a large bowl add the marinated fresh mozzarella, 1/2 the red peppers, 1/2 the cucumbers, 1/2 the cheeses and meats, 1/2 the peppers, 1/2 the onion. Toss well to coat in the marinated fresh mozzarella oil.
- Add 2 t salt, 1 T pepper, 2 T olive oil, 1 T dried basil, toss well to coat.
- You do not want the pasta to be swimming in a dressing, only a light coating of dressing makes this salad great.
- Add the cooked and cooled tortellini.
- Toss well to coat.
- Top with the mild pepper rings.
- Let sit covered in the fridge overnight.