Four Cheese Tortelloni Pasta Salad

Serving Size:  2-3


12 oz. Pappardelle’s Four Cheese Large Tortelloni
6 oz. jar marinated artichoke hearts, drained, thinly sliced
½ cup olive tapenade or pitted Greek olive mix, finely chopped
4 cloves roasted garlic, minced
1 cup roasted tomatoes, diced
½ lb. genoa salami, medium slices, roughly chopped
4 oz. shredded Parmesan
8 oz. fresh mozzarella balls, drained, thinly sliced and chopped
One 7 oz. container of Pappardelle's Pasta Traditional Basil Pesto
1 tbsp. Bella Sol Modena Barrel-Aged Balsamic Vinegar
2 tbsp. extra virgin olive oil
Salt and pepper to taste


  1. Bring a pot of lightly salted water to a boil. Cook the tortelloni for approximately 8 minutes. Drain. Immediately run under cold water to stop the cooking process. Transfer to a large serving bowl.
  2. Add the remaining ingredients to the serving bowl and gently mix until fully combined. Serve immediately or let rest in the refrigerator for up to one hour before serving.

    Note: Most of the roasted or marinated ingredients can be found on the olive bar in most major groceries stores.