Muffuletta Salad with Tortellini

Ingredients:

• 220 g chilled tortellini with cheese
• 2 cups grape tomatoes, quartered
• 1 cup giardiniera, drain and chop the vegetables
• 1 jar (170 g) marinated artichoke hearts, drained and chopped
• 1/2 cup green olives with pimento pepper, chopped
• 1/4 cup extra-virgin olive oil
• 1.5 tbsp red wine vinegar
• 200 g mozzarella and pepperoni roll (or other mozzarella rolls)
• 1/4 cup chopped fresh parsley

Preparation:

1. Bring a large saucepan of water to a boil and add salt. Add the tortellini and cook according to package directions. Drain and transfer the tortellini to a large bowl.
2. Add tomatoes, giardiniera, artichokes, olives, olive oil and vinegar to the bowl with the tortellini.
3. Thinly slice the mozzarella roll. Set half aside for garnish. Cut the remaining half into quarters and toss with the tortellini and vegetables.
4. Season the tortellini with salt and pepper. Add parsley, reserving about 1 teaspoon for serving. Transfer to a flat plate and garnish the tortellini salad with the remaining cheese slices and sprinkle with parsley. Serve at room temperature.
   
   Meat delicacies:
   Mozzarella rolls can be topped with prosciutto, pepperoni, or sun-dried tomatoes and herbs. Choose whichever you prefer.