Muffaletta Tortellini Salad

 

       After a couple days of either Tex Mex or overly filling meals this is a welcome change of pace.  Technically an anti-pasta, this is a delicious combination of Cajun and Italian cuisine for a salad.  A savory combination of Italian sausages and cheese served over Tortellini with a proper dressing combines it all:  flavor, savory, and finish.  The array of very good Italian sausages is incredible and as such I chose not to use Capicola, which is sausage made from the toughest parts of pork neck and is too often not tender.  Genoa, Soppressata, and Mortadella work just fine.  On this day I substituted thin slice dry salami for the Mortadella as it was not available.  This is named after the famous Central Market Sandwich from New Orleans, which is dense, packed, and delicious.  There are several different flavored stuffings in Tortellini so choose one that meets your tastes. 

4 oz Genoa Salami, cut into bite size pieces

4 oz mortadella, cut into bite size pieces

4 oz soppressata, cut into bite size pieces

4 oz. provolone cheese, cut into bite sizes pieces

4 oz. mozzarella cheese, shredded

Parmesan to taste

1 16 oz package of tortellini

OLIVE SALAD (or Muffuletta mix)

First 6 ingredients are dressing

1/4 cup red wine vinegar

1/4 cup plus 2 Tbsp. extra virgin olive oil

2 tsp minced garlic

1 tsp minced oregano

1 tsp dried parsley

1/2 tsp fresh ground black pepper

1 small jar Italian mix Giardiniera

1/2 cup roasted red peppers

1/2 cup pimento stuffed olives, sliced

1/2 cup slice kalamata olives

1/2 cup sliced black olives, 

2 Tbsp. capers 

      If you have Muffuletta mix, make the dressing, but then you may skip to the next paragraph.  Prepare the olive salad.  Reserve 2 Tbsp. olive oil.  In a medium bowl combine vinegar, 1/4 cup olive oil, garlic, oregano, parsley, and black pepper.  Whish until combined well, set aside.  Dice remaining ingredients according to list.  Add these to bowl.  Toss well until combined and coated. Refrigerate for at least 30 minutes, but overnight is ok.  

      Meanwhile bring a large pot of salted water to a boil and cook tortellini according to directions.  Remove from heat and drain.  While the pasta is cooking, prepare the deli meats and cheeses.  Cut them into bite size pieces.  Shred Parmesan cheese and set aside.

      Sprinkle 2 Tbsp. olive oil over drained tortellini.  Stir to combine.  Toss in chopped meats, dressing, and stir.  Top with shredded Parmesan and Mozzarella and serve.  A great light meal for a warm day.        

NOTE:  SOMETIMES THIS BLOG ENDS BEING MORE ABOUT FOOD RATHER THAN TRAVEL.  WE'RE HOME 6 MONTHS A YEAR AND ON THE ROAD THE OTHER 6.  YOU GET WHAT YOU GET.  

"At the same time Italian Sausage, bread sticks, antipasto, and spaghetti vied for air supremacy"

Joanne Fluke

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